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raw chocolate pumpkin peanut butter cups

Raw Chocolate Pumpkin Peanut Butter Cups

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
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
 

  1. Combine cacao powder, raw honey and coconut oil in a bowl. Stir thoroughly together to get a smooth creamy mixture.
  2. 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.
  3. Reserve the rest of the chocolate and place the cupcake liners in the freezer for 8-10 minutes.
  4. Combine pumpkin puree, peanut butter and cinnamon in a second bowl to form a thick paste.
  5. Remove liners from freezer and top each with a spoonful of pumpkin-peanut butter paste.
  6. Using the rest of the chocolate, fill each cupcake liner to cover the filling.
  7. 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!