Happy October everyone! I'm very impressed on how fast the months are going, I feel like just yesterday it was summer, it only took for us to blink a second to realized that we are in October and from now on all the festivities will begin.
Speaking of festivities, yesterday we were at the supermarket and we found some cool customes for my bull terrier dog Franky, I made a poll on my Instagram between the bat wings or the devil wings, bat wings were the winner but in the end my sister and I decided to go for the devil ones, they go better with his dare devil personality.
For todays recipe I wanted create something seasonal and delicious, how does White Chocolate Pumpkin Spiced Cups sounds for you? They are super easy to make, and seriously, you won't be wanting to share any of them!
This recipe is:
This will be perfect if you are having a Halloween party, or any type of gathering, the perfect treat without having all the sugar rush from other bought chocolate, plus they will be extra special since you made them from scratch.
For the white chocolate I used organic cacao butter, you can find it at your local healthy supermarket, or online, it's not expensive, I used it to make my Heavenly Sunflower Bars.
I also used ghee, a clarified butter that it's great if your are sensitive to lactose, it has Butyric Acid, which is a fatty acids that helps your liver detoxify and it's reach in vitamin A, E, K and D.
I like this Gold Nugget Ghee Brand because they take care of their cows, it's certified organic and they have a ton of variety of flavors, I love their chocolate ghee because it only has 1 g of sugar per serving and the taste is actually the best I've ever had, also their Lavender Ghee is my favorite ever! They just make every of their products exquisite and I've tried a ton of ghee! These are my favorites.
For the sweetener I used monk fruit, since I love that it adds the sweetness without all the sugar rush, that's why this cups are keto friendly.
Now let's hop into the recipe shall we?
- 6 Tbsp (81g) of cacao butter
- 6 Tbsp of ghee
- 3/4 pumpkin (pureed)
- 1/4 cup of monk fruit
- 10 drops of monk fruit in liquid form
- 1/2 tsp of cinnamon
1. Melt the cacao butter and ghee, add the liquid monk fruit.
2. Pour in 1/2 tbsp in 12 muffin cups.
3. Mix the pumpkin with the monk fruit and cinnamon.
4. Separate the pumpkin mix in the 12 muffin cups.
5. Top each cup with the rest of the cacao butter and ghee mix.
6. Top with sea salt.
Nutritional Information (per serving) 131 kcal