Halloween Chocolate Pumpkin and Blackberry Butter Cups
These Chocolate Pumpkin-Peanut Butter Cups and filled with a delicious blackberry chia jam. It’s a simple take on a Halloween classic and is naturally gluten-free dessert and can be made vegan.
Happy Halloween and do I have a recipe for you!
Today we’re upgrading the classic Halloween peanut-butter cups by making Chocolate Pumpkin and Blackberry Butter Cups! Think of the deliciousness of a PB&J sandwich…creamy peanut butter filling swirling with luscious jam, and now replace the bread with a layer of dark chocolate…Heaven I’m telling ya! These cups are essentially a deconstructed chocolate PB&J sandwich ;)
I felt it only appropriate to include a seasonal twist with a pumpkin-peanut butter filling that is complimented beautifully by a 5 minute blackberry chia seed jam that layers the bottom of each cup! Again, just heaven :)
And I am just so thrilled to be cooking with my all time favorite @calgiantberries blackberries in this recipe as it adds that unexpected element that makes these cups so flavorful! It really is the special touch of the homemade blackberry jam that makes these treats so delectable!
I always end up making way more jam than I need and Iovvvve this because I get to spoon it into my chia seed pudding, oatmeal and yogurts throughout the week! So, it’s a bonus recipe - you get to indulge in these delicious Halloween treats AND you get homemade blackberry chia seed jam on-demand :)
xx Marie
You Can Watch The Full Cooking Video Here!
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Halloween Chocolate Pumpkin and Blackberry Butter Cups:
Makes about 15 cups
Ingredients:
2 cups dark chocolate chips
1/3 cup peanut butter
3 heaping tbsp pumpkin puree
1 tsp maple or honey
1/2 tsp cinnamon
Pinch of nutmeg
Pinch of all-spice
Pinch of cardamom, optional
1 cup California Giant Berries Blackberries
Splash of water
1 & 1/2 tsp chia seeds
Instructions:
For the jam, add the berries and water into a saucepan and simmer for 5-10 minutes on medium-low heat. Mash the fruit as it simmers. Add another splash of water if needed. Add in the chia seeds and allow the mixture to thicken and reduce down. Set aside to cool while you melt the chocolate using the double boiler method.
Fill a small saucepan with 1/3 cup of water and place a glass or metal bowl on top, covering the saucepan. Once the bowl is hot and the water below is boiling, add the chocolate chips to the saucepan and melt - stirring until smooth. Once smooth, remove the melted chocolate and add a thin layer to the bottom of the medium size muffin liners (about 1 tbsp). Place the liners in the freezer to set for 10 minutes.
Now mix the peanut butter, puree, spices and honey into a bowl and set aside.
Once the chocolate has set, spoon a small amount of the blackberry jam on top. Then add a spoonful of the peanut butter mixture on top of the jam (about 1/2 tbsp).
Lastly, spoon on the top chocolate layer, enough to cover the peanut mixture and seal the mold at the bottom. Add a sprinkle of sea salt on top. Place in the freezer for another 10 minutes to set. Store in the fridge or freezer. Enjoy!
