These Dark Chocolate-Coated Pumpkin Spice Candy Cups show that candy doesn’t have to be filled with “empty” calories! Keep these on hand for Halloween and you won’t miss snacking on regular sugar-laden candy.
With Halloween just a couple days away, candy is ubiquitous and along with it temptation. There’s no reason not to have candy though…if you’re having the right kind of candy. After all, who says candy has to be unhealthy?
That’s where these candy cups come in.
The bottom layer is “pumpkin spice”, made from coconut butter (to make the candy set), pumpkin puree, a mélange of warm autumnal spices, and just a touch of honey for sweetness. The top is just good quality dark chocolate that cracks (the way good quality chocolate should do) as you bite down into the candy.
Unlike regular candy, there’s nothing artificial going on here; it’s just good (real!) food in the form of candy that will actually nourish you. Candy without a sugar crash is my kind of candy.
If you make this candy to have on hand for snacking on Halloween while you’re passing out sweet treats to trick-or-treaters, you won’t even be tempted by the goodies in their little plastic jack-o-lanterns. ;)
- Yields: 9 large candy cups
- Serving size: 1 candy cup
- Calories: 220
- Fat: 16
- Saturated fat: 12
- Trans fat: 0
- Carbohydrates: 15
- Sugar: 10
- Sodium: 27
- Fiber: 3
- Protein: 2
- Cholesterol: 0
- 1/2 cup (112 g) coconut butter, melted so you can measure it easily
- 6 tablespoons (92 g) pumpkin puree
- 2 tablespoons honey
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 1 pinch sea salt
- 115 g (about 2/3 cup chopped) good quality dark chocolate, coarsely chopped (see Note)
- Line a regular-sized muffin tray with 9 paper liners.
- Stir together all ingredients except the chocolate, and divide this mixture between the 9 lined muffin wells, pressing it down to even it out.
- Melt the chocolate in a microwave or double boiler, and spoon it on top of each piece of candy. Gently tap the tray down to even out the chocolate.
- Let it sit until the chocolate is cooled to room temperature, and then refrigerate the candy to chill.
- Once fully chilled, remove the candy from the tray and store it layered in a covered container in the fridge for up to 1 week.
Low Carb Version: Omit the honey and use 1 to 2 (1g) packets of stevia instead.
Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
yay, another way i can use coconut butter! such a good idea. love homemade candy, and you know i’ll be using the best dark chocolate i can get my hands on. xo
These look luscious! They look like they have a layer of chocolate on the bottom, but the recipe puts the filling on the bottom. Do you put a chocolate layer on the bottom?
Jennie, Nope, the chocolate layer is on top and the pumpkin layer is on the bottom. I hope you enjoy them if you give them a try!