These chocolate pumpkin nut butter cups are so easy to whip up! Blend the filling with an immersion blender, cool in the fridge, scoop and freeze while you melt the chocolate. Spoon the melted chocolate into cupcake liners, place a frozen scoop of the pumpkin nut butter filling, then top with more chocolate and Maldon.
I prefer using Hu Kitchen chocolate because unlike traditional chocolate, it is made without weird ingredients - no refined sugars, cane sugar, sugar alcohols, stevia, soy lecithin or sunflower lecithin. Just organic Fair trade cacao, unrefined organic coconut sugar, and organic Fair trade cocoa butter. It's also vegan, gluten free, and non-GMO.
Blend everything except the chocolate and Maldon salt with an immersion blender. Transfer to a glass container, then harden in the fridge overnight. Scoop small rounds onto parchment paper, then freeze for 10-15 minutes.
Heat the chocolate on a double boiler, then pour a spoonful into cupcake liners. Add the frozen scoop of pumpkin filling, then top with more chocolate and a pinch of Maldon.
