Pumpkin Nut Butter Cups

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.


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