Pumpkin Nut Butter Cups
Enjoy this pumpkin twist on the classic peanut butter cup. This will definitely be a part of my end of October candy fix. Make sure your pumpkin seeds are salted for a sweet and salty affair you won't get enough of. You could also layer this in a loaf pan using parchment paper on the bottom and cut into strips.
- Chocolate Base:
- 4 ounces THM chocolate chips
- 6 Tbsp. Coconut oil
- 2 tsp. vanilla
- 2 scoops collagen
- Pumpkin Nut Layer:
- 1/2 cup canned pumpkin
- 6 Tbsp. Nut butter of choice
- 4 Tbsp Coconut Oil
- 4 doonks Stevia
- 1 tsp. Pumpkin Pie Spice
- Pumpkin Seeds
Place THM chocolate chips and coconut oil in a glass bowl and microwave about 30 seconds. Keep heating for 15 seconds at a time until melted.
Add vanilla and collagen to the chocolate.
Place 7 parchment cupcake liners in a cupcake pan.
Add about 2 Tbsp. of chocolate to the bottom of each, then place in freezer to harden.
Place pumpkin, nut butter and coconut oil in a bowl and heat for about 15 seconds.
Add stevia and pumpkin pie spice until combined.
Add pumpkin mixture to the top of each chocolate layer.
Sprinkle with salted pumpkin seeds (I used Trader Joe’s).
Freeze until solid and enjoy!