We had so much fun tonight making some almond butter chocolate cup and peanut butter cups inspired by a recent recipe from @hukitchen.
They were VERY yummy and super easy to make! We will have them out at Thanksgiving if they last that long! 😂
I made a few variations to the original recipe.
A nobake, dairyfree, glutenfree, easy dessert to bring to kids events (or adult events), for busy moms - yes, please!!
Almond Butter Pumpkin Chocolate Cups
Ingredients:
- 1 bag of chocolate (we used Hu and a version with Enjoylifefoods, and they were both yummy)
- nut butter
- pumpkin puree
- coconut sugar
- doTERRA Madagascar Vanilla Oil
- Pumpkin Pie Spice
- Sea Salt flakes
- Silicone molds or mini muffin tin and liners
Directions:
- Melt 1 3/4 c chocolate in a small bowl. Once melted, add a small amount of chocolate to the bottom of a silicone mold or lines mini muffin tin, making sure to cover the base.
- Place in the fridge for 10 mins to firm up (or freezer)
- Mix 1/4 c almond butter, 2 tbsp coconut sugar, 1 tbsp pumpkin puree, 10 drops doTERRA Madagascar Vanilla Oil (or 1/2 tsp vanilla extract), and 1/4 tsp pumpkin pie spice
- Place a small amount of filling in each cup. Then pour the remaining chocolate over the top, covering the filling.
- Top with chopped pecans or sea salt. Place back in the freezer for at least one hour to firm up.
Peanut Butter Marshmallow Chocolate Cups
Ingredients:
- 1 bag of chocolate
- nut butter
- pumpkin puree
- coconut sugar
- doTERRA Madagascar Vanilla Oil
- Pumpkin Pie Spice
- Sea Salt flakes
- Silicone molds or mini muffin tin and liners
Directions:
- Melt 1 3/4 c chocolate in a small bowl
- Once melted, add a small amount of chocolate to the bottom of a silicone mold or lines mini muffin tin, making sure to cover the base.
- Place in the fridge for 10 mins to firm up (or freezer)
- Mix 2-3 tbsp peanut butter, 1 tbsp coconut sugar, 1 tbsp pumpkin puree, 10 drops doTERRA Madagascar Vanilla Oil (or 1/2 tsp vanilla extract).
- Place small amount in each cup.
- Melt marshmallows in double boiler with 1-2 tbsp water.
- Pour a small amount over peanut butter mixture.
- Then pour the remaining chocolate over the top, covering it all.
- Top with chopped pecans or sea salt. Place back in the freezer for at least one hour to firm up.
You can modify so many of these ingredients to your liking! We left off the chopped pecans on the top. I would put them and the sea salt on the bottom if you are using silicone molds. If you are using muffin tins, then on top would still be the top. ;)
Also, be mindful to only use a small amount of filling. Otherwise, the chocolate does not fill around all the edges, and I’m pretty sure we all want more chocolate than anything in our candies. :)