Nut Free Chocolate Pumpkin Butter Cups
These homemade Nut Free Chocolate Pumpkin Butter Cups are a healthy pumpkin dessert made with 7 ingredients. Combine pumpkin puree with sunflower seed butter, pumpkin pie spice, a hint of maple syrup, and a crunch from chia seeds for a delicious dessert with a fall twist!
Vegan, Gluten Free, Grain Free, Nut Free, Dairy Free, Egg Free
Happy fall, my friends! I hope you had a weekend full of outdoor adventures, delicious food, and plenty of FUN!
Did you go apple picking? Pumpkin patch hopping?
I spent some time in the kitchen, whipping up another batch of these Nut Free Chocolate Pumpkin Sunflower Seed Butter Cups (and this PUMPKIN PIZZA!), so I’m all smiles today!
These Nut Free Chocolate Pumpkin Butter Cups are addicting!
I don’t know about you, but I like to treat myself everyday… and even more-so when I’m working! I’m not a “dessert only on the weekends” type of person, because what if I don’t want dessert on the weekends, but Monday has chocolate written all over it?!
Believe it or not, you can keep sweets in the house without overeating them. Find out how HERE!
That’s why I eat with intuition and practice mindful eating… and teach my clients to as well! When no foods are off limits, it’s liberating because you can always eat something again (no “diet starts tomorrow!”).
Most nights I want something sweet. Since I give myself continuous permission to eat something sweet I usually need just a few bites to feel satisfied. Yes, it may be a habit, but it’s not interfering with my health goals, so I enjoy my treat and MOVE ON!
Helloooo food freedom!
If you’ve been a long-time reader of my blog and recipes then you know I L-O-V-E LOVE sunflower seed butter. Here are a ton of nut-free recipes made with SunButter! I’ve worked with SunButter over the past few years, but this post is not sponsored by them.
To me, no dessert is more satisfying than some combination of chocolate and sunflower seed butter (for my non-nut free friends, maybe it’s almond butter or peanut butter for you!). That’s probably why this is my THIRD sunflower seed butter cup recipe… and I see no signs of slowing down!
Try these other sunflower seed butter cup recipes…
Crispy Sunflower Seed Butter Cups
Classic Sunflower Seed Butter Cups
So with the tiiiiiniest taste of fall last week, this recipe obviously features the veggie of the season – PUMPKIN!
I combined sunflower seed butter, pure pumpkin puree, and everyone’s favorite spice – pumpkin pie spice (affil link)!
What is pumpkin pie spice?!
It contains NO pumpkin! It’s typically a combination of the spices you use to make pumpkin pie: cinnamon, ginger, cloves and nutmeg. It could probably be called “fall spice” too! If a recipe ever calls for pumpkin pie spice, you can always use a combination of these spices to achieve the same results. But I always like to have a jar on hand!
[Tweet “Bite into fall with these NO BAKE, food allergy friendly Chocolate PUMPKIN Sunflower Seed Butter Cups”]
How to Make Homemade Chocolate Butter Cups
It’s fairly simple to DIY “peanut butter cups” at home with an allergy-friendly spin. Plus, you’ll know what you add to the mix instead of some questionable ingredients.
First, melt chocolate.
My favorite method to melt chocolate is to microwave chocolate chips with some oil (I usually use coconut oil, but any oil will do) in 30 second intervals, stirring in between. The result is silky smooth chocolate.
Second, pour chocolate into muffin tin liners.
You can use mini muffin tin liners or large muffin tins and traditional cupcake liners. Tilt the pan slightly in all directions to coat the edges of the liners. Set aside to harden a bit while you prepare the filling.
Next, make the pumpkin SunButter filling.
In a small bowl, mix together pumpkin puree, sunflower seed butter, maple syrup, chia seeds, pumpkin pie spice, and salt.
Fill your chocolate shell with the pumpkin SunButter filling.
Press the filling down with the back of a spoon so it’s in a flat layer.
Last, pour chocolate on top so the filling is completely covered.
Sprinkle with sea salt, and if desired, pumpkin seeds or chia seeds. Place your chocolate pumpkin SunButter cups in the freezer to harden for 10 minutes. Enjoy straight from the freezer!
Other Pumpkin Treats You’ll Love…
- Gluten Free Pumpkin Oatmeal Cookies
- Healthy Pumpkin Cookie Dough Dip
- Pumpkin Truffles
- Pumpkin Snack Cake
These Nut Free Chocolate Pumpkin Butter Cups are…
- No bake
- Easy to make in 20ish minutes
- Food allergy friendly – nut free, dairy free, soy free, gluten free and vegan!
- Full of superfoods, like chia seeds and dark chocolate
- Stuffed with PUMPKIN!
- Absolutely DELICIOUS!
Chocolate Pumpkin Sunflower Seed Butter Cups
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 20 chocolate pumpkin sunflower seed butter cups 1x
Ingredients
- 2 cups mini chocolate chips (I used Enjoy Life chocolate chips)
- 1 tablespoon coconut oil
- 1/4 cup + 1 tablespoon pumpkin puree (not pumpkin pie filling)
- 1/4 cup sunflower seed butter
- 1 teaspoon pure maple syrup
- 3 tablespoons chia seeds
- 1 1/2 teaspoons pumpkin pie spice
- Generous pinch of salt
Instructions
- Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 1 minute, stir, then continue to microwave in 30-second intervals, mixing in between, until chocolate is smooth.
- Line 20 mini muffin tin cups with paper liners. Coat the bottom of the lined muffin tins with melted chocolate. Tilt the pan slightly in all directions to coat the edges of the liners. Set aside while you prepare the filling.
- While the chocolate is setting, make the pumpkin sunflower seed butter filling. In a small bowl, mix together pumpkin puree, sunflower seed butter, maple syrup, chia seeds, pumpkin pie spice, and salt. Note, the filling will be thick.
- When the chocolate is set, add about 1/2 teaspoon of filling to the center of each muffin tin. Shake the tin or press filling down with the back of a spoon so it’s in a flat layer.
- Pour additional chocolate on top of the filling so it is completely covered. Sprinkle with sea salt, and if desired, pumpkin seeds or chia seeds.
- Place your chocolate pumpkin SunButter cups in the freezer to harden for 10 minutes. Enjoy straight from the freezer!
Notes
Store in freezer or refrigerator.
Don’t forget to PIN IT…
Let the candy-making, holiday gifting commence! 🙂
XO
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I love all the nut and seed butters 🙂 These look SO good!
Thank you SO much Tara!!! Anything with sunflower seed butter and I’m there!
I bought some sunflower seed butter last week on sale and have been looking for a good recipe. Yum!
YES!!!! I have a bunch of recipes with sunflower seed butter if you’re looking to do more than later toast with it or eat it by the spoonful! Search “Sunflower Seed Butter” on the right hand side and you’ll find some other great sauces too!! 🙂 ENJOY!