Pumpkin butter chocolate cups

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

• 1/3 cup of pumpkin seed butter
• 6 fresh pitted dates
• 2 tablespoons of puffed rice crumbled
• 1 teaspoon ofnon-alcoholic vanilla extract
• 1 ½ cups of allergen-free mini dark chocolate chips

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