Name: White chocolate cups with pumpkin filling
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 1
Ingredients: 0 tsp Cinnamon; 1⁄4 Tbsp Maple syrup; 1⁄4 Tbsp Coconut butter; 0 tsp Vanilla powder; 10 g Pumpkin puree; 10 g Cacoa butter

Chocolate

Marinka Bil

Muffin mold 12 pieces

Snack

Paleo

Vegetarian

White chocolate cups with pumpkin filling

Pieces

First make the filling by melting 3 tablespoons of coconut butter au bain-marie.

Stir the coconut butter through the pumpkin puree, together with 1 tablespoon of maple syrup, cinnamon and vanilla powder. Then set it aside.

Melt the remaining coconut butter together with the cocoa butter au bain-marie. Finely chop the coconut butter and cocoa butter to speed up the melting process.

Allow the liquid mixture to cool until it has become a bit thick and syrupy, then stir 2 tablespoons maple syrup trough the mixture.

Divide paper cups over 10 mini muffin molds and divide half of the cocoa butter mixture over the cups.

Put them in the fridge for 10-15 minutes so they can become firm.

Divide the pumpkin puree on the chocolate bottoms, about 1 teaspoon per cup, and pour the rest of the cocoa mixture over the cups.

Put the cups in the fridge for another 1½ hour, allowing them to cool off.

White chocolate cups with pumpkin filling

White chocolate cups with pumpkin filling

Macros(per serving)

Macros(per serving)

Ingredients

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