Halloween is coming. You know what’s even scarier than vampires, ghosts, and skeletons ? The long list of nasty ingredients in the candy kids eat by the bucket-full on Halloween. It can be extremely challenging to find healthy Halloween treats on a holiday dominated by candy corn and fun-size chocolate bars.
One way to ensure a safe and healthy Halloween for your little witch or wizard is to look out for teal pumpkins on your neighbors’ doorsteps. This indicates a house that offers non-food items for trick-or-treaters with food allergies or sensitivities, such as glow sticks, stickers, or small toys.
These Pumpkin Butter Cups are a seasonal and allergy-free take on Peanut Butter Cups! The best part has to be the center–it’s so creamy, pumpkin-filled, and the orange color will get everyone into the Halloween spirit!
Pumpkin Butter Cups
- 1 cup unsweetened shredded coconut
- 1 tbsp coconut oil
- 2 tbsp pumpkin puree
- 1/4 tsp pumpkin pie spice
- 1 cup cacao nibs
- 2 scoops pure protein powder
- Combine coconut, coconut oil, pumpkin puree, and pumpkin pie spice in a blender or food processor. Blend until combined into a “nut butter” like consistency.
- Bring a small saucepan of water to a boil. In a glass bowl, place chocolate chips and set bowl over top of saucepan to create a double-boiler (alternatively, you can use a double-boiler if you have one). Consistently stir chocolate until fully melted.
- In mini-muffin liners or silicone mold, fill each slightly under halfway with melted chocolate. Roll pumpkin mixture into small balls and place in chocolate. Pour remaining chocolate on top to cover pumpkin mixture.
- Place in refrigerator for 30 minutes or until set.