This recipe made me feel like a professional candy maker with a big secret. The results just did not match up with the effort. These are absolutely delicious and took no time at all to make! It combines some of my favorite things in life: Dark chocolate, pumpkin, peanut butter, and honey. The only other ingredients are coconut oil and a little sea salt. So brace yourself for the feeling of accomplishment and your new favorite dessert.
Dark Chocolate Sea Salt Pumpkin Butter Cups
Makes 12 servings
- 1 1/2 cups (1 10 oz pkg) dark chocolate chips
- 2 tsp. coconut oil
- 1/3 cup smooth peanut butter (can use almond butter)
- 3 Tbsp. Adams Apple Co. Pumpkin Butter
- 1 tsp. honey or pure maple syrup
- Coarse sea salt for sprinkling on top
Place muffin liners in a 12-cup muffin tin and set aside
Melt chocolate and coconut oil in a heatproof bowl over a small pan of simmering hot water (double boiler method). Slowly melt while making sure simmering water is not touching the bottom of the bowl. Place 2 tsp. of chocolate into each muffin cup, gently pushing it a little way up the sides of the cups for a good base. Place in the freezer for about 10 minutes.
In the meantime, mix together the peanut butter, pumpkin butter, and honey in a small bowl. Remove the tin from the freezer and drop about 1 tbsp of pumpkin mixture into the center of each chocolate cup. Top each cup evenly with the remaining melted chocolate and let sit for a few minutes before sprinkling with sea salt.
Store in the refrigerator for up to 1 week or in the freezer up to 3 months. Enjoy!