These “WHITE CHOCOLATE” PUMPKIN PIE CUPS ar
en’t actually made with white chocolate, plus they’re sugar free, vegan, paleo, low carb, GF, high fiber and dare I say….flippn’ bomb! DO IT.
1/2 cup pure pumpkin puree
1 tsp pumpkin pie spice
1 Tbsp granulated sweetener of choice (optional)
1 Tbsp coconut flour
Coconut butter (not oil) – no exact quantity
1️. Mix first 3 ingredients, then add coconut flour and place in fridge.
2️. Melt coconut butter and pour just enough into cupcake liners (silicone works best) to cover the bottom & freeze until hardened (about 5-10 min.)
3️. Remove both pumpkin filling & cupcake liners from fridge/freezer & dollop filling into liners (be sure filling doesn’t touch sides. Pour more coconut butter into liners until filling is covered. Place in refrigerator (do NOT freeze or filling will become rock solid) for 30 minutes or until Coconut Butter has hardened. Inside should be a soft, “pie” texture! Delicious!