Recipe: Pumpkin Spice Walnut Butter Cups [GF/V]

Who doesn't crave peanut butter cups? This seasonal and healthy variation is to-die-for good. You can make these Pumpkin spice walnut butter cups from scratch, but we've included shortcuts so you can be eating these within 15 minutes!

Here's a heads up on the shortcuts: buy your fav nut butter - we like walnut for this recipe. Buy some dark chocolate chips. With those shortcuts, you can be biting into these before you know it.

We made two versions: one with our Pumpkin Spice Turmeric mixed into the walnut butter and one with our Pumpkin Spice Matcha mixed into the chocolate. Both are incredible!

RECIPE

Step 1: Make your walnut butter

Step 2: Make your chocolate

Step 3: Form the chocolate walnut butter cups

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Step 1:
Make the Pumpkin Spice Turmeric Walnut Butter

3 cups of raw walnuts
1/4 tsp pink salt
2 tbsp maple syrup or honey
1 tsp or 1 sachet Pumpkin Spice Turmeric
2 tbsp coconut oil (optional)

Shortcut: You don't have to make the walnut butter from scratch. Instead, buy a jar of nut butter and blend in the Pumpkin Spice Turmeric! 

Set your oven to 350ºF and toast your walnuts on a baking sheet for 8-10 minutes. Allow to cool.

Add your walnuts to a Vitamix or food processor. Blend on high. In a Vitamix, you'll need to use the tamper to push down the sides of the nut butter to keep it blending. In a food processor, you'll need to stop it a few times and scrape down the sides. Blend until smooth. Add your maple syrup or honey and coconut oil (if you'd like it a bit creamier) and blend for another 2 minutes.

If you'd like to make the Pumpkin Spice Matcha cups also, remove half of the walnut butter from your blender and set aside. (For the matcha version, you'll use the plain walnut butter as the filling.)

Add your Pumpkin Spice Turmeric to the walnut butter in your Vitamix/food processor. Blend to incorporate.

You'll likely not use up all this walnut butter for the chocolate cups, but it will keep for 4-6 weeks in an airtight glass jar in the fridge. Use it on toast or in your breakfast oats!

Step 2:
Make the Dark Chocolate Cups

1 cup finely chopped cacao butter
3 tbsp maple syrup
1/2 cup raw cacao powder
pinch of sea salt
1 tsp vanilla extract (optional)
Mini or full size muffin cups

Shortcut: Melt 1 cup of dark chocolate chips instead of making your own chocolate.

Add a couple of inches of water to a saucepan. Bring to a boil on medium-high. Set a glass bowl on top of the pot of boiling water to create a double boiler. Make sure the bottom of the bowl isn't sitting in the water.

Add your cacao butter to the bowl and let it melt for 2-3 minutes. Stir in your maple syrup. Whisk until fully incorporated. Remove the bowl to a heatproof surface. If using chocolate chips, melt them in this same way.

Add your cacao powder, sea salt, vanilla extract, if using. Whisk to combine.

At this point you can taste it and adjust the sweet and salty as desired. If your chocolate is too runny, add some more cacao powder. You want a consistency that will allow the chocolate to stick to the sides of the muffin cups to form a cup.

We separated the chocolate into two containers - one for plain chocolate and one for Pumpkin Spice Matcha chocolate. 

Step 3:
Putting it all together:

Here's the two variations we made:

1. Plain dark chocolate cups filled with Pumpkin Spice Turmeric walnut butter.

2. Pumpkin Spice Matcha chocolate cups filled with regular walnut butter.

For the Pumpkin Spice Turmeric cups:

1. Pour 1/2 tbsp of the plain dark chocolate into your mini muffin cups (more if using full size cups). Swirl or press the chocolate up the sides of the cups. Place in the freezer for 5 minutes to harden.
2. Once the chocolate is hard, fill the cups with your Pumpkin Spice Turmeric nut butter.
3. Top with remaining chocolate. Sprinkle with sea salt and place back in the freezer for 5 more minutes.

For the Pumpkin Spice Matcha cups:

1. Mix 2 teaspoons of our Pumpkin Spice Matcha into the second container of chocolate. Whisk until smooth.
2. Pour 1/2 tbsp of the Pumpkin Spice Matcha dark chocolate into your mini muffin cups (more if using full size cups). Swirl or press the chocolate up the sides of the cups. Place in the freezer for 5 minutes to harden.
3. Once the chocolate is hard, fill the cups with your regular nut butter.
4. Top with remaining chocolate. Sprinkle with sea salt and place back in the freezer for 5 more minutes.

SHOP PUMPKIN SPICE