Pumpkin Hazelnut Butter Cups: Crunchy chocolate shell meets sweet, earthy, gooey pumpkin hazelnut centre.
- 1 cup, plus 2 tbsp (155g) raw hazelnuts (see notes)
- ½ cup (96g) pumpkin puree
- ¼ cup almond milk, plus a bit more as needed
- 1 tsp vanilla extract
- 1 tbsp coconut oil
- ¼ tsp ground ginger
- 1 tsp cinnamon
- Few grates of nutmeg
- Pinch of sea salt
- 6–7oz (170-198g) your favourite chocolate, milk or dark (I used milk here for a sweeter treat)
- Flaky salt for topping, optional
- Preheat oven to 400°F (204°C) and pour one cup of hazelnuts onto a sheet pan. Place in the oven and roast until fragrant and very golden in colour with blistered skins, approximately 10 minutes.
- Move hot nuts into a clean kitchen towel, wrap and rub them assertively against the towel and one another to remove loose skins. Remove 2 tablespoons and finely chop, reserve for topping the cups.
- Add remaining (1 cup) toasted nuts along with the pumpkin puree, almond milk, vanilla, coconut oil, ginger, cinnamon, nutmeg, and salt into a small cup food processor or blender and blend until smooth. Add an additional tablespoon of almond milk, if needed. If you have a standard size food processor or high-speed blender, see my notes.
- Break the chocolate into pieces and melt it in a double boiler or in the microwave for 30-second intervals, taking it out to stir in between.
- Line a muffin tin (mini or standard) with liners and spoon a bit of melted chocolate into the bottoms, swirling it around to coat the sides and bottom of the liners. Place in the freezer for 5-10 minutes to set.
- Spoon pumpkin hazelnut butter mixture onto the cold chocolate bases. With damp hands, gently press the nut butter down to smooth it out. Again, place in the freezer for 15-20 minutes to set.
- Drizzle remaining melted chocolate on top of each pumpkin hazelnut butter, tilting as necessary, to cover completely.
- Sprinkle each one with a pinch of chopped toasted hazelnuts and flaky salt, if using. To set, chill in the freezer for approximately 30 minutes, or until the chocolate is firm.
- Store in a sealed container in the fridge for 1-2 weeks.
- If you don’t have a small bowl attachment for a food processor or other small capacity, high-speed blender cup (I use the twister jar for the blendtec and I can’t recommend it enough), you will want to double this recipe.
- If doubling the recipe, you can use any high-speed blender and simply follow the manufacturers instructions for making nut butter. If using a food processor, I recommend grinding the nuts into nut butter first before adding the remaining ingredients and blending fully.
- Recall from this article that food processor will take more time to process.
- Extra pumpkin hazelnut butter will keep in a sealed container in the fridge for 1-2 weeks and is brilliant for spreading or dolloping over all your favourite breakfast foods, as a dipping sauce for fruit, stuffed into dates, or eaten straight off the spoon. What I’m saying is, you won’t have trouble using it up!
Keywords: Pumpkin, pumpkin spice, hazelnut, butter, cups, peanut butter, almond butter, nut butter, chocolate, Thanksgiving, hostess gift, vegan, gluten-free,