I have a few chocolate recipes, this one uses 100% dark bakers chocolate whereas my other recipes use raw cacao powder.
Pumpkin Almond Butter Cups
400g dark bakers chocolate
1/2 c coconut oil
1/3 c raw cacao butter
1/4 c maple or coconut sugar (can add 1/3 if you like it really sweet)
1/4 c maple syrup or coconut sap
1 tsp almond extract
1 tsp spirulina powder
1 tbsp lucuma powder
Pinch of sea salt
Place all ingredients in a double boiler on low heat, mix constantly until everything is melted together. Take note that the maple sugar tends to condense at the bottom of the bowl so the last bit of chocolate left might be thick and a bit gritty (in a good way)😋
1/3 c almond butter
1/3 c pumpkin purée
2 tbsp maple syrup or coconut sap (or a few drops of stevia for a lower sugar version)
1 tsp all spice
Place all ingredients in a bowl and stir until well mixed.
In muffin liners (I use 12 silicone ones) pour a thin layer of the chocolate and place in the freezer for until hard (about 10-15 mins). Next place a small spoonful of the pumpkin filling on top, you can press it down with your fingers to flatten the top but make sure that its not touching the sides. Then pour the next layer of chocolate over to cover the filling completely. You can sprinkle some cacao nibs on top as well before putting them back in the freezer to set. Once they are hard you can take them out of the freezer to enjoy. They are a bit hard so I’d wait a minute or 2… You will most likely have some left over chocolate so make sure to have a few extra chocolate molds on hand. I hope you enjoy these bad boys!