Halloween is the WORST season when you are on an elimination diet, trying to avoid sugar, or make healthy choices. Okay, maybe not the worst because have you ever had Christmas cookies? But it’s definitely up there. It was my goal this season to make a candy that fits into those categories.
These little chocolates can be made in any silicon mold, so they can be perfect for any holiday or time of year. I couldn’t pass up making my own chocolate pumpkins for the Halloween season because Reese’s pumpkins are my favorite, but hello sugar!
Did you know that the higher the cocoa percentage in chocolate (the darker it is) the less added sugar it is? So if you need your chocolate fix but are cutting back on sugar intake, aim for 85% or higher. I used 92% for this recipe, but any and all work.
Enjoy some treats this Halloween, without the loads of sugar!
Nut Butter Pumpkins
- 1/4 cup coconut oil
- 2 chocolate bars, 92% dark
- 1/2 cup nut butter of choice
- Melt the chocolate fully in the microwave or over a double boiler.
- Whisk in coconut oil.
- Pour mixture into molds (doesn't have to be pumpkins!), about 1/3rd of the way filled. Freeze until solid.
- Slightly heat the nut butter to make it runnier. Pour into molds until 2/3rd's of the way filled.
- Top with chocolate. Freeze until solid.
- Pop out of molds. Store in refrigerator.
These can be made in any shape mold. I recommend silicon as it's easiest to pop the chocolates out.