Caramel Pumpkin Cups
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Prep: 20 minutes + 30 minutes setting time
Total: 50 minutes
- ½ cup Cacao butter -120g,1 cup Cacao powder – 80g,¼ cup Maple syrup – 65g
- ½ cup Maple syrup – 130g,1/3 cup Almond butter – 90g,¼ cup Coconut oil – 35g,3 Tbsp Pumpkin Puree – 115g,¼ tsp Salt,1 tsp Cinnamon,½ tsp Ginger,½ tsp Clove
Add the cacao butter to a bain Marie and heat until it reaches 42 degrees Celsius. At this stage stir in the maple syrup and cacao powder. Keep stirring until it has fully combined and the temperature has reduced to 32 degrees.
Taking half of the mixture, pour it into a silicone muffin tray, half filling 6 of them. Place this to the side.
Whilst the chocolate hardens make the pumpkin middle by adding all of the ingredients to a saucepan over a low heat. Stir continuously until you have a thick glossy pumpkin caramel.
Taking a spoonful place this into the silicone muffin tray and then coat with the rest of the chocolate. Continue this process until the tray is full.
Place these to the side and wait for the chocolate to set, then enjoy!