Line a mini muffin tin with 12 small paper liners.

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.

Stir in melted coconut oil, but make sure the coconut oil is not too hot to touch.

Warm honey for 10 seconds in the microwave, and then stir into the coconut butter mixtures. Mix thoroughly.

Place a small spoonful of the coconut butter mixture in each lined muffin tin. Place in freezer for about 10 minutes to Harden.

While the coconut butter hardens, combine pumpkin, dates, and cinnamon in a food processor. Process for 5-10 minutes, or until smooth.

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.

Place in the freezer for 10 additional minutes to harden.

Enjoy! Keep leftovers in the fridge or freezer.