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Pumpkin Coconut Butter Cups

Pumpkin Coconut Butter Cups

Pumpkin Coconut Butter Cups 🎃
inspired by @macaroniebites

• 1/4 cup pumpkin purée
• 4 tbsp coconut butter (I used Eating Evolved Sweet + Salt Coconut Butter, but you can use any you like, may have to adjust sweetness though by adding honey or maple syrup.)
• 2 tbsp nut butter (I used Georgia Grinders Cinnamon Vanilla Pecan PB Butter, but you can use any you like.)
• 3 teaspoons Om Mushrooms (any You like, I like to do a combo)
• 1/4 tsp pumpkin spice
• 1/2 cup vegan chocolate chips
• 1 tbsp Bulletproof Brain Octane Oil
• silicon cupcake pan or silicon liners, regular-sized


  1. In a small bowl mix first 5 ingredients, add aside.
  2. Melt chocolate chips in microwave safe bowl at 30 second intervals, until smooth.
  3. Add in Brain Octane Oil & stir to combine.
  4. Place cupcake liners in a muffin tin or omit if using silicon muffin bakeware.
  5. Place about 1/2-1 tbsp of chocolate in bottom of each silicone cupcake liner. You want to coat the bottom with a thin layer of chocolate & up the sides a bit. Use a spoon to help you out.
  6. Place muffin tin in freezer for 5 minutes.
  7. Take out & place 1-1.5 tsp of pumpkin mixture on top of each cup & flatten as best as you can.
  8. Cover with more melted chocolate. Make sure the chocolate gets sealed around the sides and top!
  9. Place in freezer again until hard.
  10. Enjoy whenever, I like to eat them best straight from the freezer!

If you try this recipe, let me know! Leave a comment, tag @feedyoursister and don’t forget to use #feedyoursister on Instagram. Cheers, friends!


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