Trick or Treat? Chocolate Pumpkin Peanut Butter Cups
This is definitely not a trick recipe. These are so delicious that I think they are going to become an all year round favourite. Who would have guessed pumpkin and chocolate could taste so good together.
Makes 24-34 depending on size of bun cases.
300 grams dark chocolate (70%)
30 grams coconut oil
140 grams roasted pumpkin flesh (leftover pumpkin is good for this)
Break chocolate and place in a heatproof bowl, add coconut oil. Sit bowl over pan (bain-marie) of barely simmering water till chocolate melts, stirring occasionally. Remove from heat and let it cool slightly.
Line a canape cupcake tray with mini bun cases.Spoon a small teaspoon of melted chocolate into each cupcake case – enough to cover the base. Place tray in fridge 30-40 minutes until set.
In a small jug, puree cooked pumpkin flesh with a hand blender. Add the peanut butter, cinnamon, turmeric, pinch of freshly grated nutmeg and maple syrup, then mix until blended. Place in small piping bag and pipe a little of the mixture on top of each chocolate base. Finally, spoon 2 more teaspoons of melted chocolate over the pumpkin mixture in each case and return tray to fridge until set, about 30-40 minutes.
Store in fridge in airtight container.
Lightly toast 2 tablespoons pumpkin and sunflower seeds on a small pan over medium heat. Add 2 teaspoons maple syrup. Stir until mixed and maple syrup has evaporated. Transfer to parchment paper to cool. At end of stage 3 place 3-4 maple coated seeds on the top centre of the melted chocolate before placing in fridge to set.
No pumpkin? Use sweet potato or butternut squash.
Instead of peanut butter, try cashew butter, almond butter or tahini.
Making your own homemade treats ensures that you have complete control of ingredients added. It can also be a super sneaky way to ensure your little ones eat some extra veggies including some magical healing spices.