These Pumpkin Butter Cups are a seasonal and allergy-free take on Peanut Butter Cups!
They make a great alternative for those with food sensitivities or food allergies because they contain no dairy, gluten or an overload of sugar! Plus, the added collagen make them a treat you will want to give and have all year round!
And this recipe is incredibly easy to make! The best part has to be the center–it’s so creamy, pumpkin-filled, and the orange color will get everyone in to the Halloween spirit! Not to mention that with every bite, you get chocolate that will melt right in your mouth! Happy Halloween!
Combine coconut, coconut oil, collagen, pumpkin puree, and pumpkin pie spice in a blender or food processor. Blend until combined into a “nut butter” like consistency.
Bring a small saucepan of water to a boil. In a glass bowl, place chocolate chips and set bowl over top of saucepan to create a double-boiler (alternatively, you can use a double-boiler if you have one). Consistently stir chocolate until fully melted.
In mini-muffin liners or silicone mold, fill each slightly under halfway with melted chocolate. Roll pumpkin mixture into small balls and place in chocolate. Pour remaining chocolate on top to cover pumpkin mixture.
Place in refrigerator for 30 minutes or until set.
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
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