White Chocolate Pumpkin Pie Cups
I know, another pumpkin recipe but these are seriously delicious! The filling tastes just like pumpkin pie and the shell contains healthy, satiating fats. I tried making these in both my silicon mini muffin pan and my regular ol’ muffin pan with paper cups. To make the white chocolate I used cacao butter, which is different from cocoa butter. Like cacao powder compared to cocoa powder the cacao just means it’s raw. Raw cacao whether in powder or butter form has not been heated and is therefore more nutritious and contains a higher ORAC value, which is its antioxidant score.
According to David Wolfe’s book, “Superfoods,” cacao contains many beneficial nutrients including:
- Antioxidants, including polyphenols, catechins and epicatechins, which help protect our cells and DNA from free radical damage.
- Magnesium is known as the “anti-stress” mineral and is responsible for several hundred enzymatic reactions in the body. It’s also one of the most common nutrient deficiencies people have these days because of depleted soils and increased stress.
- Chromium, which is an important mineral in balancing blood sugar
- Zinc, which is important for immune function, skin health and sexual health, especially for men.
- Vitamin C
- Omega 6 fatty acids
- Phenylethylamine (PEA) area major class of chemicals we produce when we fall in love. PEA’s also increase focus and alertness.
- Anandamide, which is a cannabinoid endorphin that our bodies produce after exercise.
- Tryptophan, which is important in the production of our “happy” neurotransmitter, Serotonin.
- Theobromine, which is antibacterial and also supports heart health.
So as you can see there are a ton of benefits from eating chocolate, so go ahead and indulge. The raw cacao butter also smells and tastes more like chocolate than cocoa butter does, which is never a bad thing in my books.
- Shell Ingredients
- 1 1/2 c cocoa butter
- 1/2 c coconut oil
- 1 tsp vanilla extract
- Filling Ingredients
- 1/4 c pumpkin
- 2 tbsp coconut butter
- 1/2 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1 tbsp maple syrup
- To make the shell melt the cacao butter and coconut oil in a double boiler. I used a glass bowl and pot as a double boiler. To do this your bowl needs to be bigger than the pot so it sits on top with the bottom off the bottom of the pot. You fill the pot with water then set the bowl on top. Place the cacao butter and coconut oil in the bowl then place on a burner on medium heat.
- Once the cacao butter and coconut oil are melted and combined add the vanilla extract.
- Pour the cacao mixture into mini muffin pans to coat the bottom then place into the freezer to harden.
- Place the double boiler with the cacao mixture back on the stove over low heat to keep it melter.
- To make the filling melt the coconut oil. I place the jar in a small pot with enough water to reach halfway up the jar, then place on a burner on low-medium heat.
- Once the coconut butter is softened add with the rest of the filling ingredients to a food processor, blender or mini chopper and combine.
- Divide the filling evenly among the cups then top with the remaining melted cacao mixture. Place back in the freezer to harden.