Chocolate Pumpkin Butter Cups (AIP, Paleo, Dairy & Nut-Free) (2024)

Jump To Recipe // October 21, 2020 // 16 Comments »

AIPGluten-FreePaleoVegan

Jump to Recipe·Print Recipe

This post contains affiliate links.

These chocolate pumpkin butter cups are the perfect fun dessert to mix it up for the fall and Halloween season! They’re dairy, nut & gluten-free, paleo, vegan, and easy to make AIP.

Chocolate Pumpkin Butter Cups

Though it may still be warm here in Dallas, TX it’s finally my favorite time of year… pumpkin season! In honor of pumpkin season, I decided to try and get creative and make my own pumpkin candy! For inspiration, I looked to one of my absolute favorite conventional candies were peanut butter cups. Chocolate-y, creamy, sugary, and delicious.

So, I put a healthy, nourishing spin on it and made these chocolate pumpkin butter cups! They are not only gluten-free, nut-free, and soy-free but are dairy-free, paleo, vegan, and easily adaptable for AIP. Not to mention, ridiculously delicious and so easy to make!

The Ingredients

Dairy-free chocolate chips: I like the brand Enjoy Life. You can sub carob for AIP, like this.
Coconut Oil
Pumpkin Puree: For the delicious pumpkin butter filling!
Maple syrup
Vanilla Bean Powder:You can sub vanilla extract.
Cinnamon, Nutmeg & Salt: Sub mace for nutmeg if AIP.

Make Pumpkin Butter: Prep the pumpkin butter by combining the pumpkin, vanilla, maple syrup, and spices in a bowl and stir well to combine. Set aside.
Make Chocolate Coating: Using a double boiler method, melt the chocolate chips, coconut oil, and salt until fully liquid.
Build Cups:Using a silicone candy cup mold, fill it about halfway with the chocolate mixture. Add about 1/2 tbsp (or more depending on the size of your candy mold) of the pumpkin butter to the top of the cocoa mixture. You want it to be a sizable amount that you’d want to bite into but still leave some room. Add the more chocolate mixture on top to fill the mold.
Chill & Serve: Place the mold in the fridge for at least an hour. Carefully remove from the mold and eat immediately, or store in the fridge.

The tools you’ll need

You’ll want to use a silicone candy mold like this! You can use paper liners as well, but it’s not necessary.

How do you store these?

The best way to store these is in glass in the fridge. They’ll melt quickly otherwise! You can also freeze them to stretch their life further.

You’ll also love…

Healthy Pudding “Dirt” Cups
Edible Pumpkin Chocolate Chip Cookie Dough
Homemade Paleo Twix Bars
Paleo Pumpkin Chocolate Chip Cookies
Paleo Chocolate Chip Pumpkin Bread

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

★★★★★5 from 1 reviews

Author: Michelle

Print Recipe

Description

These chocolate pumpkin butter cups are the perfect fun dessert to mix it up for the fall and Halloween season! They’re dairy, nut & gluten-free, paleo, vegan and easy to make AIP.

Ingredients

Scale

1/3 cup pumpkin puree
1/2 tsp vanilla bean powder (sub vanilla extract)
1 tbsp maple syrup
1 tsp cinnamon
1/2 tsp nutmeg (sub mace for AIP)
1 1/2 cup dairy-free chocolate chips (use something like this for AIP)
1 tbsp coconut oil
1/4 tsp salt

Instructions

Prep the pumpkin butter by combining the pumpkin, vanilla, maple syrup, and spices in a bowl and stir well to combine. Set aside.
Using a double boiler method, melt the chocolate chips, coconut oil, and salt until fully liquid.
Using a silicone candy cup mold, fill it about halfway with the chocolate mixture.
Add about 1/2 tbsp (or more depending on the size of your candy mold) of the pumpkin butter to the top of the cocoa mixture. You want it to be a sizable amount that you’d want to bite into but still leave some room. Add the more chocolate mixture on top to fill the mold.
Place the mold in the fridge for at least an hour. Carefully remove from the mold and eat immediately, or store in the fridge.

This recipe first appeared on Unbound Wellness in 2016 and was updated in 2020.

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats

Fall Treats

posted by Michelle on October 21, 2020

16 Comments / Leave a Comment »

« Previous PostAuthentic Hungarian Goulash

Next Post »The Best Paleo Pumpkin Recipes to Make This Fall

GET FREE RECIPES DELIVERED TO YOUR INBOX!

Join thousands of others and subscribe to the newsletter for exclusive recipes, tips, recommendations, and more!

16 comments on “Chocolate Pumpkin Butter Cups (AIP, Paleo, Dairy & Nut-Free)”

Pingback: 30 AIP Pumpkin Recipes
Cori Margarita — November 17, 2016 @ 5:15 pm Reply

This sounds great! Where do you get the Vanilla Powder?
- Michelle Hoover — November 28, 2016 @ 7:34 pm Reply
  
  Hi Cori!! Thank you so much 🙂 You can get vanilla powder on Amazon, and I believe I’ve gotten it at Whole Foods before. If you’re not strict AIP, you can use vanilla extract in place 🙂
Pingback: 10 Auto Immune Friendly Halloween Treats – Middle Eats
Pingback: Healthy Pumpkin Recipes (Paleo & Gluten Free) - Healy Eats Real
Pingback: The Great Paleo AIP Pumpkin Recipe Roundup (100 Recipes!)
Katie — November 5, 2018 @ 12:43 pm Reply

Do you think lard could possibly work instead of coconut oil? I need to avoid coconut as well…
- Michelle — November 9, 2018 @ 5:46 pm Reply
  
  It would change the flavor a lot, but let me know if you try!
Pingback:
Rita — October 22, 2020 @ 3:59 pm Reply

I have a question, can you use chocolate powder instead of chocolate chips?
- Unbound Wellness — April 14, 2022 @ 7:34 pm Reply
  
  I would recommend using chocolate chips!
Kristen — October 29, 2020 @ 6:47 pm Reply

These were easy, yummy, and help my indulge my pumpkin spice fanaticism. Great recipe!
★★★★★
Hannah — April 30, 2021 @ 1:25 am Reply

These look amazing. Is there a possibility of subbing the coconut oil for another oil/ghee? I can’t do coconut right now, unfortunately 🙁
- Unbound Wellness — May 4, 2021 @ 6:05 pm Reply
  
  It should work the same with ghee, but I haven’t tried it!
MELISSA — December 15, 2021 @ 4:03 am Reply

If I was to use the AIP “chocolate” recipe, would I still need to go through all of that recipe’s steps, and then melt it back down again with the coconut oil and salt for this recipe? Or could I skip, the process of hardening it and remelting, and just go from melted and all mixed together in the “chocolate” recipe, to assembling these? Did that make sense?
- Brooke — December 31, 2021 @ 8:30 pm Reply
  
  Not the author, but I definitely would not harden and re-melt the ingredients for the carob shell. The second method would work just fine.