Pumpkin Reese Cups

Tis the season and I’ve hit the cooking groove. My creative food crafting wheels are turning. Here is an Autumn twist on your traditional Reese Cups. Of course they needed dressed up, so I made them in a pumpkin pan. What could be better? If I can keep a thicker caramel sauce to set up. Yep Caramel Pumpkin Reese Cups! Actually I was hoping to make a smoked chocolate too, you gotta get that campfire outdoorsy feel. The conceptual thought is there, now time to manifest the ultimate recipe- look for an updated recipe coming soon, but for a first go these are delicious!

1/4 cup plus 1 tbsp of unsweetened cocoa powder

2 tbsp honey

1/4 cup melted coconut oil

2 tbsp pumpkin

2 tbsp almond butter

1/8 tsp cinnamon

To Make: Mix cocoa, honey, and coconut oil. Fill the bottom of mini muffin pans, fancy pans, or candy molds. Freeze. Once set up, dish about 1 tsp of the pumpkin, almond butter, and cinnamon mixture. Pour chocolate over the top. Freeze and enjoy!