“Chocolate” Pumpkin Butter Cups (AIP, Paleo, Dairy & Nut free

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/4 cup Pumpkin puree

• Condiments

  • 2 tsp Honey, raw

• Baking & Spices

  • 1 cup Carob powder
  • 1 tsp Cinnamon
  • 1/2 tsp Mace, powder
  • 1/2 tsp Vanilla, powder

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on unboundwellness.com

Ingredients

• - 1 cup carob powder (sub cocoa for non-AIP)
• - 1/2 cup coconut oil
• - 1/4 cup pumpkin puree
• - 1/2 tsp vanilla powder
• - 2 tsp raw honey
• - 1 tsp cinnamon
• - 1/2 tsp mace powder

Directions

• Combine the carob powder, 1 tsp of honey and coconut oil in a small sauce pan and melt on low heat.
• Stir with a wisk until thoroughly combined and no clumps are present.
• Using a silicone candy cup mold, fill it about half way with the carob mixture.
• For the pumpkin butter, combine the pumpkin, vanilla, 1 tsp of honey and spices in a bowl and stir.
• Add about 1/2 tsp (or more depending on the size of your candy mold) to the top of the carob mixture. You want it to be a sizable amount that youd want to bite into, but still leave some room for some more carob coating.
• Add the more carob mixture on top to fill the mold.
• Place the mold in the fridge for at least an hour.
• Pop them out and eat immediately! They can get melty!