White Chocolate Cups with Pumpkin Pie Filling
These... are... insane.
Growing up, I always loved Reese's Cups. And then I discovered white chocolate Reese's Cups and my life was never the same... I was obsessed. My relationship with chocolate has been completely transformed since those days, but I still have a thing for white chocolate, especially in cup form. This recipe is out of this world delicious, but contains none of the conventional garbage packed into conventional store-bought chocolate. Chocolate can truly be medicine, but brands like Reese's absolutely destroy the medicinal properties of cacao with refined sugar, preservatives, artificial colour, high fructose corn syrup, milk solids... the list goes on, and on, and on.
I've made cups with nut butter fillings many-a-times (click HERE for my almond butter cups), but after making multiple trial-and-error pumpkin pies to perfect the recipe, I had some leftover pie filling and decided to get creative... and this happened:
- 1 cup of pumpkin pie filling (recipe HERE)
- 1/2 cup organic cacao butter
- 1/4 cup organic coconut butter
- 1/4 cup organic coconut oil
- pinch of sea salt
- 1 full dropper of chaga tincture (optional)
- tiny pinch of organic vanilla bean powder or liquid (optional)
1. Preheat oven to 350 degrees F
2. Using a smallish baking tin, bake the pumpkin pie filling for about 20 minutes (until the mixture is firm/ cooked through; it should no longer be wet/ jiggly).
3. While the pie filling cooks, prepare the chocolate: melt down the cacao butter, coconut butter, coconut oil, chaga, vanilla bean, and pinch of salt in a double broiler, whisking it regularly.
4. In your chocolate moulds (I used mini-cupcake liners), fill the cup about 1/3 of the way with white chocolate, and freeze for 10-15 mins.
5. Once the bottom layer is set, place a small ball of the cooked pumpkin pie filling into each mould.
6. Fill the rest of the moulds with white chocolate, and put in freezer for another 10-15 minutes.
1. These cups keep best in the fridge, or freezer. Because the chocolate was not tempered, it must be stored in the cold, or the chocolate will likely melt. Learn how to temper your chocolate and make it shelf-stable HERE.
2. Substitute pumpkin pie filling for any nut butter for almond or peanut butter cups, etc.
3. If you are using mini-cupcake liners like I did, make sure you let the chocolate cool before placing it in the liners, it will prevent the chocolate from completely deforming the liner/ leaking through it.