Halloween Chocolate Pumpkin and Blackberry Butter Cups
2 cups dark chocolate chips
⅓ cup peanut butter
3 heaping tablespoons pumpkin puree
1 teaspoon honey
½ teaspoon cinnamon
pinch of nutmeg
pinch of allspice
pinch of cardamom, optional
1 cup California Giant blackberries
splash of water
1½ teaspoons chia seeds
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 ⅓ 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 tablespoon). 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 ½ tablespoon).
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!