Name: Raw Chocolate Pumpkin Peanut Butter Cups
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1/2 cup cacao powder ((raw)); 3 Tbps raw honey ((or sweetener of choice)); 1/2 cup coconut oil; 2 Tbps pumkin puree; 2 Tbps peanut butter ((can substitute for other nut butter like almond — yum)); 1/2 tsp cinnamon; coconut flakes ((unsweetened, optional)); 8 liners cupcake

Raw Chocolate Pumpkin Peanut Butter Cups

Print Recipe Pin Recipe

Prep Time 10

Cook Time 18

Total Time 28

Servings: 8

Ingredients Method

Ingredients

1/2 cup cacao powder (raw)
3 Tbps raw honey (or sweetener of choice)
1/2 cup coconut oil
2 Tbps pumkin puree
2 Tbps peanut butter (can substitute for other nut butter like almond — yum)
1/2 tsp cinnamon
coconut flakes (unsweetened, optional)
8 liners cupcake

Method

Combine cacao powder, raw honey and coconut oil in a bowl. Stir thoroughly together to get a smooth creamy mixture.
Fill the cupcake liners with just enough chocolate to cover the bottom. This will make roughly 8-10 if you are using full size cupcake liners, 16-24 mini-cupcake liners.
Reserve the rest of the chocolate and place the cupcake liners in the freezer for 8-10 minutes.
Combine pumpkin puree, peanut butter and cinnamon in a second bowl to form a thick paste.
Remove liners from freezer and top each with a spoonful of pumpkin-peanut butter paste.
Using the rest of the chocolate, fill each cupcake liner to cover the filling.
Top each with a sprinkle of unsweetened coconut flakes (optional) and freeze until solid to have a raw Halloween Reese’s thats better than the real thing!