October, 27th 2018 · Stephanie Mary

Dark Chocolate Pumpkin Coconut Butter Cups

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Pumpkin candy made with dark chocolate and coconut butter is super fun to make and delicious to eat! Little chocolate pumpkins with gooey pumpkin spice filling, that are vegan, keto, and healthy for you, what could be better?

These chocolate pumpkins only take a few minutes to make, pop them in the freezer and you have chocolate pumpkin candy! My favorite thing about coconut butter cups is all the healthy fats plus the yummy flavors at the same time.

Chocolate pumpkin shaped candies with pumpkin filling.

My passion for making homemade chocolate pumpkin candy all started because I could never find any candy or chocolates that weren’t filled with sugar. I rarely find any candy that is sweetened with stevia.

The best reason to make homemade candy, and these chocolate pumpkins, is to still enjoy a homemade treat and keep it healthy at the same time. These are a great way to be festive for fall and Halloween, without sacrificing your health.

A stack of dark chocolate pumpkin coconut butter cups with the top one broken in half to show the pumpkin filling. With a pumpkin in the background.

Pumpkin Candy Recipe

Mixing coconut butter and pumpkin is like a flavor sent from the heavens. Sweeten this recipe in any way that works for you. If you are not sugar-free use maple syrup, if you want to stay refined sugar-free.taste it regularly!


Dark chocolate chips: I opt to use 100% dark chocolate chips, they add a rich chocolate flavor without the added sugar, which my system appreciates.

Coconut butter: With tons of healthy fats and nutrients, coconut butter makes this recipe rich and flavorful without sacrificing your health.

Pumpkin puree: I like to use organic pumpkin puree or homemade from a pie pumpkin. Real pumpkin has tons of vitamins and beta carotene and can help strengthen your immune system.

Coconut oil: Coconut oil adds lovely flavor and works really well to set the chocolates as they cool.

Pumpkin pie spice: For delicious seasonal warming flavors! I like that this one is unsweetened too, it’s only the flavor you want without anything extra.

Sweetener: Optional maple syrup, or stevia. I usually prefer to use stevia which is sweeter than sugar, but plant-based. Just add a little at a time and taste it regularly!

CBD oil: This ingredient is optional, but has tons of benefits.

Reishi mushroom powder: Another optional ingredient, this powder is an adaptogenic ingredient that helps balance the body and mind, as well as supports immunity. Reishi is also known for helping sleep.

Pink sea salt: For sprinkling on top.

Make the Chocolate Pumpkins

First, melt the dark chocolate in a double boiler. If you don’t have a double boiler, use a makeshift one with a smaller pot or Pyrex bowl or measuring cup on top of a pot with an inch or two of boiling water in it.

It’s okay to melt the dark chocolate on its own or with any sweetener you choose to use. I like either maple syrup or stevia for this recipe. Add the optional CBD and reishi to this mixture if you choose to use them.

Then, melt the coconut butter in a double boiler and add any sweetener you choose. Make sure to taste anything you put sweetener in along the way, so it doesn’t get too overly sweet. Stevia especially can be tricky that way, so it’s important to just use a tiny bit to start.

Next, melt the coconut oil together with the pumpkin puree and the pumpkin spice. Add in the optional sweetener to taste. 

Now, pour half of the melted sweetened chocolate mix into the pumpkin molds. Then layer the coconut butter on top of the chocolate in the molds.

Tip: It helps to use a Pyrex measuring cup with a pour spout for this task since these molds are small and you don’t want to overdo each layer.

Gently place a dollop of the pumpkin mix into the middle of the mold and pour the rest of the chocolate over to cover the pumpkin coconut filling.

Then, sprinkle the top with pink sea salt.

Place the molds in the freezer for 2-3 hours. Then carefully remove the chocolate from the molds, they should pop out pretty easily.

Enjoy Healthy Pumpkin Candy

Store these super cute and tasty chocolate pumpkins in the freezer for 2-3 months. Or store them in the fridge for 1-3 days.

These treats are good for making any kind of mold you choose. Kids will LOVE to make them with you. As pumpkin candy, these are perfect for Halloween. However, feel free to choose a different fall mold if you want to switch it up! I like the idea of celebrating fall with leaf molds that would be perfect for Thanksgiving too.

Growing up with my Grandma, I remember for all occasions we were in the kitchen, baking away. The best memories for me came from out of the kitchen.

Now I love making all the treats to feel closer to her and share them with my loved ones. I hope you make the time for yourself and your loved ones to enjoy this healthy pumpkin candy!

Dark Chocolate Pumpkin Coconut Butter Cups (vegan, keto, paleo, body ecology & CBD option) notes:

  • I will only recommend products I passionately believe in & want you to know that when I make a recommendation, I may receive a referral fee

More Healthy Pumpkin Recipes

Dark Chocolate Pumpkin Coconut Butter Cups

Dark Chocolate Pumpkin Coconut Butter Cups

Yield: 12
Prep Time: 15 minutes
Total Time: 15 minutes

This pumpkin candy is made with dark chocolate and coconut butter. These are super fun to make and filled with a gooey pumpkin spice middle!



    1. Melt chocolate in a double boiler on its own or with any sweetener of choice and plus optional CBD & reishi.
    2. Melt coconut butter in a double boiler along with any sweetener of choice to taste.
    3. Melt the coconut oil together with the pumpkin puree. Add in the pumpkin spice, and optional sweetener to taste. 
    4. Pour half of the sweetened chocolate mix into the pumpkin molds.
    5. Layer the coconut butter on top of the chocolate in the molds.
    6. Gently place a dollop of the pumpkin mix into the middle of the mold.
    7. Pour the rest of the chocolate on top.
    8. Sprinkle the top with pink sea salt.
    9. Place the molds in the freezer for 2-3 hours. Then carefully remove the chocolate from the molds.
    10. Enjoy!!
    11. Store in the freezer for 2-3 months, or store in the fridge for 1-3 days.

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