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Pumpkins pie spiced Sun butter cups 3878
Pumpkin-pie-spiced Sun Butter Cups
Author -Traffic Light Cook
These vegan, gluten-free, paleo sun butter cups/sandwich make a perfect Halloween treat. 
0 from 0 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert
Cuisine Gluten-free, Paleo, Vegan
Servings 14
Calories 135 kcal

Ingredients
  

To make chocolate shell

  • 1.5 cups dark chocolate* (~200g)
  • 1 tsp pure vanilla extract (optional)
  • 1 tbsp coconut oil

To make pumpkin pie spice filling

  • 6 tbsp pumpkin puree (canned or fresh)
  • 4 tbsp sunflower seed butter**
  • 1 tsp pumpkin pie spice (or sub with equal amount ground cinnemon)
  • 1/2 tbsp coconut oil

Instructions
 

To make chocolate shell

  • Place chocolate chips in a small pan and hold it over a pan of boiling water. It is important that the pan with chocolate does not touch the hot water. Once the chocolate melts (2-3 minutes), take the smaller pan off the heat. Add coconut oil, vanilla extract and 4 tbsp of hot water from the larger pan , stir for 30-40 seconds or till the chocolate mixture is homogenous and slightly runny.
    Pumpkins pie spiced Sun butter cups Process 3848

To make pumpkin pie spice filling

  • In a small saucepan, over medium heat mix coconut oil, pumpkin puree, and sunflower seed butter into a homogenous mixture. Take caution not to over cook or burn. Take it off the heat. 

Put sun butter cup together

  • Line a small muffin pan*** with paper muffin cups. Roughly divide the total chocolate mixture in 14 parts. Add a teaspoon of melted chocolate in each cup and pop the tray in the freezer for 5 minutes. 
    Pumpkin spiced Sun butter cups
  • Add a layer of pumpkin puree and sun butter mixture dividing equally. Add the second layer of chocolate. Although I did not, it's better to encase the sun butter filling all around with the chocolate shell. Return the muffin pan to the freezer for another 30 minutes. You can store these in the fridge in an airtight container for 3-4 days. Enjoy!

Notes

*can sub with milk chocolate
**a family member is allergic to nuts; therefore, I use sunflower seed butter, but you can sub seed butter with any of your favorite nut butters--peanut butter, almond butter, or cashew butter
***or take a bigger muffin pan (if you don't have the smaller type). It would yield bigger-size sun butter cups. 

Nutrition

Serving: 1pieceCalories: 135kcalCarbohydrates: 12gProtein: 2gFat: 9gSaturated Fat: 7gSodium: 21mgPotassium: 138mgSugar: 2gVitamin A: 1000IUCalcium: 70mgIron: 0.5mg
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