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Dark Chocolate Pumpkin Coconut Butter Cups (vegan, keto, paleo, body ecology & CBD option)
prep time
15 minutes
cook time
0 minute
total time
15 minutes
yield
12 pumpkin cups
What You Will Need
Ingredients
Instructions
  1. Melt chocolate in a double boiler (add raw monk fruit or any sweetener of choice, also your CBD & reishi if you decide to add)
  2. Melt coconut butter in a double boiler (add raw monk fruit or any sweetener of choice.)
  3. Melt coconut oil with the pumpkin puree add pumpkin spice, & raw monk fruit extract or any sweetener to taste.
  4.  Pour half of your sweetened chocolate mix into the pumpkin molds.
  5. Layer the coconut butter next.
  6. Gently place a dollop of your pumpkin mix into the middle.
  7. Pour the rest of the chocolate on top.
  8. Sprinkle pink sea salt on top.
  9. Place in the freezer for 2-3 hours before removing the chocolate out of your molds.
  10. Enjoy!!
  11. Store in freezer for 2-3 months, store in the fridge for 1-3 days at most.

Dark Chocolate Pumpkin Coconut Butter Cups

Magically Crafted By My Tiny Laguna Kitchen: http://mytinylagunakitchen.com/recipe/dark-chocolate-pumpkin-coconut-butter-cups-vegan-keto-paleo-body-ecology-cbd-option/