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Dark Chocolate-Coated Pumpkin Spice Candy Cups
By Sarah 7 Comments
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These Dark Chocolate-Coated Pumpkin Spice Candy Cups show that candy doesn’t have to be filled with “empty” calories! Keep these on hand for Halloween and you won’t miss snacking on regular sugar-laden candy.

With Halloween just a couple days away, candy is ubiquitous and along with it temptation. There’s no reason not to have candy though…if you’re having the right kind of candy. After all, who says candy has to be unhealthy?
That’s where these candy cups come in.

The bottom layer is “pumpkin spice”, made from coconut butter (to make the candy set), pumpkin puree, a mélange of warm autumnal spices, and just a touch of honey for sweetness. The top is just good quality dark chocolate that cracks (the way good quality chocolate should do) as you bite down into the candy.


Unlike regular candy, there’s nothing artificial going on here; it’s just good (real!) food in the form of candy that will actually nourish you. Candy without a sugar crash is my kind of candy.
If you make this candy to have on hand for snacking on Halloween while you’re passing out sweet treats to trick-or-treaters, you won’t even be tempted by the goodies in their little plastic jack-o-lanterns. 😉


Dark Chocolate-Coated Pumpkin Spice Candy Cups
★ ★ ★ ★ ★
Filled with healthy ingredients, these candy cups feature the flavor of pumpkin spice and dark chocolate, making them the perfect Halloween treat!
Ingredients
- ½ cup (112 g) coconut butter, melted so you can measure it easily
- 6 tablespoons (92 g) pumpkin puree
- 2 tablespoons honey
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
- 1 pinch sea salt
- 115 g (about ⅔ cup chopped) good quality dark chocolate, coarsely chopped (see Note)
Instructions
- Line a regular-sized muffin tray with 9 paper liners.
- Stir together all ingredients except the chocolate, and divide this mixture between the 9 lined muffin wells, pressing it down to even it out.
- Melt the chocolate in a microwave or double boiler, and spoon it on top of each piece of candy. Gently tap the tray down to even out the chocolate.
- Let it sit until the chocolate is cooled to room temperature, and then refrigerate the candy to chill.
- Once fully chilled, remove the candy from the tray and store it layered in a covered container in the fridge for up to 1 week.
NOTES
Chocolate: To keep this paleo and vegan, use dairy-free, stevia-sweetened dark chocolate.
Chocolate: To keep this paleo and vegan, use dairy-free, stevia-sweetened dark chocolate.
Prep Time: 25 minutes Cook Time: 25 minutes Category: Dessert Cuisine: American
Nutrition
Serving Size: 1 candy cup Calories: 220 Sugar: 10 Sodium: 27 Fat: 16 Saturated Fat: 12 Trans Fat: 0 Carbohydrates: 15 Fiber: 3 Protein: 2 Cholesterol: 0
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Comments
Amanda Paa
Amanda Paa
yay, another way i can use coconut butter! such a good idea. love homemade candy, and you know i’ll be using the best dark chocolate i can get my hands on. xo
faith
Jennie, Nope, the chocolate layer is on top and the pumpkin layer is on the bottom. I hope you enjoy them if you give them a try!
Trackbacks
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[…] 6. Dark Chocolate Coated Pumpkin Spice Candy Cups Want something perfect for autumn with all that warm and spicy pumpkin flavor? For this one, you’ll need coconut butter, pumpkin puree, honey, cinnamon, nutmeg, allspice, ginger, cloves, cardamom, sea salt, and chopped dark chocolate (the darker, the better!). […]
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[…] 11. Dark Chocolate-Coated Pumpkin Spice Candy Cups Love Reese’s peanut butter cups? Remake them fall-style and paleo-style with healthy ingredients and a yummy pumpkin flavor using coconut butter, pumpkin puree, honey, cinnamon, nutmeg, allspice, ginger, cloves, cardamom, sea salt, and dark chocolate. […]
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[…] 11. Dark Chocolate-Coated Pumpkin Spice Candy Cups Love Reese’s peanut butter cups? Remake them fall-style and paleo-style with healthy ingredients and a yummy pumpkin flavor using coconut butter, pumpkin puree, honey, cinnamon, nutmeg, allspice, ginger, cloves, cardamom, sea salt, and dark chocolate. […]
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Hi, I'm Sarah! I believe you can have your cake and eat it too. For breakfast. If you're looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair!








yay, another way i can use coconut butter! such a good idea. love homemade candy, and you know i’ll be using the best dark chocolate i can get my hands on. xo