I recently got an email from Detox Your World stating that they’d love to send me some samples to play with. I was beyond excited because I love playing with new ingredients, especially superfoods. I had come up with quite a few ideas but I settled on pumpkin cups because we are so close to Thanksgiving and this seems like the perfect dessert to bring to the table.
I loved the combination of all the flavors, especially the Ginseng, with the pumpkin. Actually, my husband claimed that he loved these even more than the peanut butter cups! And considering how natural the combo of peanut butter and chocolate is .. well, this is a win.
Superfood Chocolate Pumpkin Cups
Ingredients:
For the chocolate shell:
For the chocolate shell:
- 1 cup DYW Cacao Liquor
- 1/2 cacao butter (affiliate link)
- 3 T maple syrup (not raw)
- 1 t vanilla
For the pumpkin filling:
- 1/2 cup pumpkin puree
- 2 T maple syrup (not raw)
- 1 t DYW Brazillian Ginseng
- 1 t DYW Baobab Powder
- 1 t cinnamon
- 1/4 t each, nutmeg, ginger, cloves
- sea salt, optional
Instructions:
For the chocolate shell:
For the chocolate shell:
- Chop the cacao liquor and cacao butter into fine pieces, almost a powder, and place in a glass or ceramic bowl.
- Either place into a food dehydrator until melted, or place over a small pot of simmering water and stir continuously until melted.*
- Once it is melted through, remove from heat and add the maple syrup and vanilla. Mix completely. (be sure the maple syrup is at room temperature)
- Take a spoon and spoon about a tablespoon into each cup liner.
- Once they are all coated (I got to about 7) place in the freezer for about 7-10 minutes to harden.
- Take them out and place on the counter for filling.
For the pumpkin filling:
- If you are making your own puree select a small pumpkin, use the “pie” variety. Seed and then chop. Place in a high speed blender or food processor until a puree is formed.
- Mix the puree and remaining ingredients in a bowl until incorporated.
- Spoon the mixture into a dry plastic ziploc bag.
- Allow the mixture to warm to room temperature.
- Cut a tiny piece of the corner of the bag so a small opening is formed.
- Using the bag like a piping bag, squeeze about a tablespoon of the mixture into each cup.
- Return the cups to the freezer for about 5 minutes to allow the filling to harden.
* It is extremely important to make sure that everything is dry. Any water present will cause the chocolate to seize and it will not be smooth for the shell.
Final Assembly
- Remove from the freezer and spoon the remaining chocolate sauce over the cups until the filling is covered.
- Place back in the freezer for an hour to harden through.
E N J O Y
Holy moly girl these look good! What does baobob powder taste like?! Im so curious.
haha thank you!! You know.. it's a bit hard to say because the Ginseng was the dominant flavor here. When we were in Panama they used the fruit in vegetarian dishes and it was a bit starchy, almost like plantains or malanga .. so I imagine it has a similar sort of flavor in the powder form as well?