Pumpkin Spice Coconut Butter Cups

Pumpkin Spice Coconut Butter Cups

This super duper simple fall recipe is made with Let's Do Organic Unsweetened Coconut Flakes by @themindfulhapa

These chocolate coconut butter cups have a delectable pumpkin spice swirl that will make you feel all tingly for fall!

Make these for your Halloween party, your friends or family, or yourself, because who doesn't need more pumpkin spice in their life?⁠⠀ Pumpkin Spice Coconut Butter Cups⁠

Ingredients⁠

FILLING

• 14oz Let's Do Organic Unsweetened Coconut Flakes⁠

• 2 Tbsp coconut sugar

• 1 Tbsp pumpkin spice⁠⠀

  ⁠⠀

FOR THE CHOCOLATE⁠⠀

• 1.5 cups dark chocolate chips⁠

• 1/3 cup coconut oil

Instructions for Coconut Butter & Filling

1. Make roasted coconut butter. Preheat oven to 350F and line a baking tray with parchment paper.⁠

2. Spread coconut flakes in a single layer and bake for 10-15 minutes, or until golden brown.

3. Remove from the oven add to your Vitamix or food processor. Blend for 5 - 10 minutes, or until smooth.

4. Next, make your filling. In a small bowl, mix together 1 cup roasted coconut butter, coconut sugar, and pumpkin spice. ⁠⠀

⁠⠀ Instructions for Chocolate ⠀

1. Next, make the chocolate. Combine the dark chocolate chips (or whatever type of chocolate you prefer) and coconut oil in a small microwave-safe bowl. Microwave for 30 seconds, stir, and repeat until the chocolate chips are completely melted (~90 seconds).⁠

2. Line a mini muffin tray with liners and set aside.

3. For assembly, add a few spoonfuls of the melted chocolate to the bottom of each mini muffin mold so the bottom is completely coated. Put in the freezer for about 5 minutes or until set.⁠

4. Once the bottom layer is set, pour your filling on top until they are filled to about the halfway mark. Make sure to spread out your filling evenly between all of your mini muffin molds. Return muffin tin to the freezer for about 5 minutes to set.

5. Lastly, add the remaining melted chocolate on top so the filing is entirely covered. Leave as is, or top with roasted coconut flakes or chunky salt flakes for garnish. Move back to freezer for another 10 minutes to finish setting.⁠

6. Once set, you can remove the cups from the mini muffin tin and store cups in an airtight container in the fridge or freezer. ⁠⠀