Sweet and crunchy paleo coconut butter cups, filled with a date-sweetened pumpkin butter! The perfect healthy Paleo and Keto treat to enjoy on halloween!

I’m not a Halloween person. Never have been, never will be. I’m a Christmas person, and I start mentally “ho ho ho-ing” around October 15th or so. I usually just work or sleep through halloween, and think about Christmas decorations. I know people get mad when they see Christmas stuff in stored before Thanksgiving, but I live for it. The halloween stuff I could do without, though. Maybe it’s because I hate spiders and the color orange. Or maybe I have a deep rooted trust issues that are triggered by people in costumes.

Wait. Maybe that’s why I hate clowns. Doesn’t everyone hate clowns though?

I also don’t like dessert. Gasp — I know. Whenever I say that, I hear Jess from New Girl yelling at me. I seriously just don’t see why you would ever take pie or cake over a nice large ribeye or some fried eggs and avocado toast. Or a boatload of sushi, obviously. So yeah, theres really nothing left for me in halloween. I don’t like the food, I want to buy Christmas ornaments online, and it gives me trust issues. This is also why I stay home every Friday night. Food, Christmas, trust issues.

Because I’m in a giving Christmas spirit, I decided to come out from under my Christmas tree to make a Halloween treat for you. Funny how that goes full circle. If I was going to put myself through participating in Halloween, I would want a family sized pack of Reese’s PB Cups.  Since that can’t happen

PRINT

Coconut Pumpkin Butter Cups

PREP TIME 15 minutes

COOK TIME 10 minutes

TOTAL TIME 25 minutes

SERVINGS 12

INGREDIENTS

For pumpkin filling:

• 3/4 cup canned pumpkin
• 4 medjool dates*
• 1 tsp cinnamon

For coconut cups:

• 1 cup coconut butter
• 2 tbsp honey*
• 1/4 cup coconut oil melted and slightly cooled

INSTRUCTIONS

1. Line a mini muffin tin with 12 small paper liners.
2. Melt coconut butter in the microwave in 10 second intervals to soften. Be careful to not overheat, as the coconut butter is temperature sensitive and will become lumpy.
3. Stir in melted coconut oil, but make sure the coconut oil is not too hot to touch.
4. Warm honey for 10 seconds in the microwave, and then stir into the coconut butter mixtures. Mix thoroughly.
5. Place a small spoonful of the coconut butter mixture in each lined muffin tin. Place in freezer for about 10 minutes to Harden.
6. While the coconut butter hardens, combine pumpkin, dates, and cinnamon in a food processor. Process for 5-10 minutes, or until smooth.
7. Use a small spoon to scoop the pumpkin butter into each cup. Pour a large spoonful of the remaining coconut mixture over the top of each.
8. Place in the freezer for 10 additional minutes to harden.
9. Enjoy! Keep leftovers in the fridge or freezer.

RECIPE NOTES

*For Whole 30, omit honey from coconut shell. For Keto, replace honey and dates with stevia or sweetener of choice.

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