Pumpkin Spice Coconut Butter Cups

I posted a ‘how-to‘ on making roasted coconut butter earlier this week. Now it’s time to put it to use and make these Pumpkin Spice Coconut Butter Cups! My first pumpkin blog post, and yes, it’s another favorite.

These cups are the epitome of Fall in every bite. You get all the goodness of traditional Fall flavors like cinnamon, nutmeg, and clove from the pumpkin spice. This is then combined with rich chocolate and roasted coconut butter for the perfect bite-sized dessert.

You really can’t go wrong with these.

I was originally going to create the recipe so it would yield 12 mini cups. However, I realized I would probably need to double the recipe after my fiance and I finished 12 of these in two days. Yes, two days. No judgement please.

Just a fare warning that this is just the beginning of my pumpkin/pumpkin spice recipe extravaganza on The Mindful Hapa. I don’t care if it’s still in the 90’s in Dallas. It’s also mid-September, AKA basically October, so I feel like I’m allowed to start going crazy with the pumpkin recipes.

Although…I still haven’t ordered my first PSL (pumpkin spice latte). I think I need to wait until it at least gets into the 80’s before I order that drink  😉

Also, while I know PSL’s get a bad rap for being #basic. Let’s be clear that these Pumpkin Spice Coconut Butter Cups are on the total opposite end of the spectrum. I’d go so far as to say they are #extraAF in the best way possible.

They are also my favorite type of recipe requiring minimal ingredients and minimal time to create. Well, the minimal time part is assuming you keep a stash of roasted coconut butter in your cabinet like me! If you didn’t before, these cups are just one more reason to keep that liquid gold (aka roasted coconut butter) in your pantry at ALL times.

Besides from using only 5 ingredients and taking only 15 minutes to make, these Pumpkin Spice Coconut Butter cups are the best because they:

1. Use no refined sugar
2. Store well in the freezer or fridge for easy access
3. Are perfect for all dietary needs — vegan, gluten free, and paleo friendly!
4. Act as a replacement for the coconut butter cups you may or may not already be buying at Whole Foods from Eating Evolved. While they are delicious, they are also kind of expensive, and this is a great way to make your own on the cheap. ALSO, they are sold out of their pumpkin spice coconut butter cups online (they are the only brand I know that makes these), so you basically have to make these yourselves if you want to enjoy.

Run and make these Pumpkin Spice Coconut Butter Cups! Once you make these, you should also check out some of my other favorite dessert recipes like these Chocolate Peanut Butter Cookies or these Fudgy Vegan Turtle Brownies. If you try these, make sure to tag @themindfulhapa over on Instagram so I can see your delicious creations 🙂

Pumpkin Spice Coconut Butter Cups

Prep: 15 minutes minutes

Total: 15 minutes minutes

Servings: 24 mini cups

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The perfect easy dessert bite, these Pumpkin Spice Coconut Butter Cups are the epitome of Fall flavor. They are also quick to make, require only 5 ingredients, and are vegan, gluten free, and paleo friendly!

Ingredients

FOR THE FILLING

• 1.5 cups roasted coconut butter (check out my 'how-to' on making roasted coconut butter - link in notes)
• 2 Tbsp coconut sugar
• 1 Tbsp pumpkin spice

FOR THE CHOCOLATE

• 1.5 cups dark chocolate chips
• 1/3 cup coconut oil

Instructions

• Line a mini muffin tray with liners and set aside. If you don't have liners, you can brush coconut oil on the inside of each mini muffin mold.
• Start by making the filling. In a small bowl, mix together the roasted coconut butter, coconut sugar, and pumpkin spice. You may need to microwave the roasted coconut butter to get to a liquid consistency depending on the time of year/where you live. After the mixture is combined you can also feel free to adjust the coconut sugar and pumpkin spice quantities to taste.
• Next, make the chocolate. Combine the dark chocolate chips (or whatever type of chocolate you prefer) and coconut oil in a small microwavable bowl. Microwave for 30 seconds, stir, and repeat until the chocolate chips are completely melted.
• For assembly, add a few spoonfuls of the melted chocolate to the bottom of each mini muffin mold so the bottom is completely coated. Put in the freezer for about 5 minutes or until set.
• Once bottom layer is set, pour your filling on top until they are filled to about the halfway mark. Make sure to spread out your filling evenly between all of your mini muffin molds. Return muffin tin to the freezer for about 5 minutes to set.
• Lastly, add the remaining melted chocolate on top so the filing is entirely covered. Leave as is, or top with roasted coconut flakes or pink himalayan sea salt for garnish. Move back to freezer for another 5 minutes to finish setting.
• Once set, you can remove the cups from the mini muffin tin and store cups in an airtight container in the fridge or freezer.

Notes

*Check out my 'how-to' on making roasted coconut butter here.

*To make this recipe paleo, make sure to use dark chocolate chips that are at least 70% dark chocolate and do not contain refined sugar, milk, or emulsifiers.

*To make this recipe keto, make sure to use dark chocolate chips that are at least 70% cocoa solids, and leave out the coconut sugar

Did you make this recipe?

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