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Spiced Pumpkin Butter Cups With Collagen

Spiced Pumpkin Butter Cups with Collagen

Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 3 hours
Author Edited Kitchen

Ingredients

For pumpkin butter

  • Coconut oil spray for greasing silicon molds
  • 1 cup shredded unsweetened coconut
  • 1/3 cup pumpkin
  • 2 tbsp collagen
  • 2 tbsp maple syrup
  • 1 tsp cinnamon

For dark chocolate ganache

  • 1/4 cup Enjoy Life Foods dark chocolate chips
  • 2 tbsp coconut oil
  • 1/2 tsp cinnamon

Instructions

  1. Spray silicone mold tray with coconut oil spray
  2. Add shredded coconut to a food processor, and process for 5 minutes on high
  3. Scrape down bowl and add pumpkin, collagen, maple syrup, and 1 tsp cinnamon to food processor; process for 3-4 minutes on high
  4. Spoon mixture into molds, filling about halfway full
  5. Place tray in freezer for about 20 minutes
  6. While tray is in freezer, make the dark chocolate ganache
  7. Bring a pot of water to the point of simmering, and place a glass bowl on top
  8. Add chocolate, coconut oil, and cinnamon and stir slowly until chocolate is smooth
  9. After 20 minutes has passed, take silicone molds out of freezer and spoon melted chocolate over each cup, making sure to fill all cracks
  10. Place in freezer at least 2 hours or until hardened (I left them in the freezer overnight)
  11. Pop out of the molds and store in a ziploc bag in your fridge or freezer