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Pumpkin butter chocolate cups

by Naturopathes de La Boite à Grains 05 Jun 2024
Coupes de chocolat au beurre de citrouille - La Boite à Grains

Allergen-free homemade Reese's recipe

October is Halloween. And Halloween means sweets, candy and treats. While this holiday is a lot of fun for kids (young and old), Halloween is often problematic for people with food allergies.

Here is a true Halloween classic that has been completely reinvented and is a perfect replacement for Reese s: Pumpkin Butter Chocolate Cups.

In addition to being vegan, they are free of all major allergens, including nuts, dairy, soy and gluten.

Make these Pumpkin Butter Chocolate Cups for a festive and successful Halloween that everyone will love, no matter what!

Preparation : 10 minutes

Cooking time : 5 minutes

Refrigeration : 30 minutes

Servings: 9 pumpkin butter chocolate cups

Culinary Tools: Food processor, 9 silicone muffin pans

Ingredients

Approach

  1. In a food processor, blend the pumpkin seed butterthe fresh pitted datesthe puffed rice crumbled rice andnon-alcoholic vanilla extract.
  2. Grind vigorously until you get a homogeneous ball of dough.
  3. With your hands, shape 9 balls of dough.
  4. Flatten the pumpkin butter dough balls slightly and set aside.
  5. In a double boiler, melt the dark chocolate chips without allergens stirring constantly.
  6. Remove from heat and pour 1 tbsp of melted chocolate into each of 9 muffin cups.
  7. Place a flattened ball of dough in each of the chocolate moulds. Lightly press each ball of pumpkin butter dough into the melted chocolate.
  8. Spoon ½ tablespoon of melted chocolate into each mold to cover the pumpkin seed butter dough balls.
  9. Refrigerate for 30 minutes.
  10. Remove a few minutes before serving.

 

Happy Halloween!

Véronique Cousineau, ND

A recipe for homemade allergen-free Reese's

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