Move Over Reese’s, “WHITE CHOCOLATE” PUMPKIN PIE CUPS are here!
• Keto friendly
• Gluten free
• Grain free
• Nut free
• Low glycemic
1/2 cup pure pumpkin puree
1 tsp pumpkin pie spice
1 Tbsp coconut sugar
1 Tbsp coconut flour
Santa Barbara Chocolate’s pure cacao butter chips, melted (no exact quantity)
$10 off anything from their site: “lilsipper” OR you can also use coconut butter.
1. Mix first 3 ingredients, then add coconut flour and place in fridge.
2. Pour just enough cacao butter into cupcake liners (silicone works best) to cover the bottom & freeze until hardened (about 5-10 min.)
3. Remove both pumpkin filling & cupcake liners from fridge/freezer & dollop filling into liners (be sure filling doesn’t touch sides. Pour more cacao butter into liners until filling is covered. Place in refrigerator (do NOT freeze or filling will become rock solid) for 30 minutes or until cacao butter has hardened. Inside should be a soft, “pie” texture! Delicious!