Chocolate Pumpkin Halloween Cups

October 29, 2017

If you’ve read our last post, you know that I’m not the biggest fan of transitioning into the coming colder seasons. I do find the changing colors of the leaves quite stunning, but the whole bundling up thing is not a fav. Luckily, we’re currently enjoying a late indian summer in Portugal at the moment (yay for beach weather at the end of October).

But for the sake of gratitude and general well being I have made a point to try my best to find joy in everyday bundling and the smallest moments of everyday life. Smiling when holding a warm cup of tea or getting cosy on the couch with a wool blanket. Plus, fall means pumpkin season and being a huge pumpkin spice everything, I’m sold! It’s the little things that make life so special.

On that note, how about a hard dark chocolate shell and a melting center of pumpkin spice puree sound to you? It’s a heathy fall twist on the classic Reese’s Pieces that I’m sure you’re gonna love! Halloween is just a few days away and this would make a great treat to prepare for your little ones (and big ones too).

Buon appetito!



Chocolate Pumpkin Halloween Cups
Yields 20
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Prep Time
30 min
Cook Time
5 min
Prep Time
30 min
Cook Time
5 min
  1. 3 tbsp coconut oil
  2. 200 g dark chocolate (I used 85%)
  3. ⅓ cup pumpkin puree
  4. ¼ cup tahini (or a nut butter of your preference)
  5. 2 tbsp Xylitol (or alternative sugar of choice)
  6. 1 tsp pumpkin pie spice
  7. Small pinch of high quality sea salt (I used Maldon salt)
  1. In a double boiler (or a ceramic or stainless steel bowl placed over a pot with simmering water) melt the chocolate and coconut oil.
  2. Remove from heat and let cool slightly.
  3. Pour a small spoonful of the chocolate sauce in 20 mini muffin cups, just to cover the bottom.
  4. Place cups in the freezer to set for 5-10 minutes.
  5. In a small bowl, mix together the pumpkin puree, tahini, xylitol and the pumpkin pie spice.
  6. Place about a teaspoon of pumpkin mixture in each chocolate cup.
  7. Pour the chocolate sauce to cover the pumpkin mixture and fill the chocolate cup to the top.
  8. Sprinkle with sea salt and place in the freezer to set for at least 30 minutes (or more as needed).
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1 Comment

  • Reply Mary October 29, 2017 at 2:23 pm

    YES, please!!!

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