Tis' the Season to Still be Munching on Chocolate Pumpkin Buttercups

photo credit: Eugenie Kitchen

Even though the dawn of this year's Halloween celebration have already come to pass and we ought to prepare for the upcoming yuletide season, this should not immediately signal us to stop supporting any halloween-related penchants and hangovers most especially when it comes to the food we all love cook and serve!

With that being said, before you think of anything else, "No" we are not suggesting that you spend the whole year celebrating halloween and 'No' we are not suggesting that you eat halloween treats whole year round as well; that would be a completely different story.

Now, where were we? Ah, yes! Here's an easy and simple recipe most popularized by star-spangled-banner citizens. It's a simple take on a chocolate buttercup topped with all that sweet pumpkin pie spice goodness everybody enjoys preparing and loves cooking all year round!

So ask yourself the obvious question: "Why use plain old peanut butter, when you can enjoy seasonal orange chocolate pumpkin butter cups?" These mini homemade sweets are a perfect “safe” treat for family and friends, andt can also be enjoyed throughout the fall, winter and basically just anytime your pumpkin cravings start to arise.

Note to the diet-conscious few: By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian and generally food allergy-friendly.

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CHOCOLATE PUMPKIN BUTTER CUPS

Prep Time: 40 mins | Cook Time: 1 min | Total Time: 41 mins | Serves 24 mini cups

When creating your own chocolate confections, make sure you use a good quality, dairy-free chocolate, since it will be a highlight in the treat. For best results, use Pascha Chocolate, which is certified organic, fair trade, vegan, and non-GMO and made in a gluten-free, top allergen-free facility (yes, it is soy-free, too!). Also, please note that the prep time does not include the time spent chilling the buttercup after baking.

Ingredients

• ¼ cup raw cashews (see option below for nut-free)
• ¼ cup pumpkin puree (for best results, use Trader Joe’s Organic)
• 2 to 3 tablespoons powdered sugar
• 2 tablespoons coconut oil, melted
• 1 tablespoon maple syrup
• ¾ teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract (for best results, use Trader Joe’s Bourbon Vanilla)
• ¼ teaspoon ground cinnamon
• Generous pinch salt
• 1 bag dairy-free semi-sweet or dark chocolate chips (for best results, used half Pascha 55% Cacao and half 85% Cacao)

Instructions

1. If using cashews, grind them into a fine powder using your spice grinder or small food processor.
2. In a blender or mixing bowl with a hand mixer, blend the powdered cashews, pumpkin, sugar (to taste), oil, maple, pie spice, vanilla, cinnamon, and salt until smooth. Cover and place the mixture in the refrigerator for about 1 hour.
3. Melt the chocolate using these instructions for the best way to melt chocolate.
4. Using a pastry brush (I like this silicone one for chocolate), brush chocolate into the bottom and part way up the sides of mini silicone muffin cups (an also use mini muffin liners). Chill in the freezer for 10 minutes, or until the chocolate sets up.
5. Spoon the pumpkin mixture into the chocolate shells, leveling it out. Drizzle on more of the melted chocolate to cover. If using the best way to melt chocolate, your chocolate should still be melted for continued use, but you can add a little more hot water to the bottom pan and re-whisk if needed.
6. Chill the cups in the refrigerator for 30 minutes, or until set. Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage. Can serve at room temperature or chilled.

Additional Notes: You can substitute 2 tablespoons coconut butter or seed butter (will be softer) for the cashews.

photo credit: 1finecookie.com

Enjoy!