Recipe developed and shot by Sarah Koenig.
They’re raw and refined-sugar free!
What You’ll Need:
1 cup unsweetened chocolate
Stevia or monk fruit sweetener
1 1/2 tablespoons ghee or coconut oil
1/2 cup coconut butter
1 1/2 teaspoons pumpkin pie spice
1 1/2 tablespoons organic canned pumpkin
What to Do:
Melt unsweetened chocolate in double boiler or microwave with ghee and sweetener of choice. Mix frequently so it doesn’t clump or burn.
Once melted, pour half of the mixture into silicone mini muffin tins (or use liners with metal mini muffin tins so they don’t stick). This creates the bottom of the coconut butter cup—leave half of the chocolate aside for the top part.
Put in the fridge or freezer for 15 minutes to harden.
Next, combine coconut butter, pumpkin, and pumpkin pie spice together. Pour a thick layer on top of the first layer of chocolate then top with the remaining melted chocolate. Put back in the fridge to harden and enjoy after about an hour! They’ll last about a week in the fridge.