These no bake pumpkin coconut cups are an easy to make fall snack or treat. Made with healthy real food ingredients and your favorite fall spices, these pumpkin cups are vegan, gluten free, paleo, dairy free, sugar free, and delicious!
Healthy Pumpkin Treats
I love pumpkin season! I know, it seems as though there is pumpkin everything during the fall, but I honestly don’t mind it.
While most of the store bought pumpkin flavored items are probably not so great for you, these no bake pumpkin coconut cups are not only healthy, but amazingly delicious and a cinch to make.
They could even pass as a rich and decadent candy, but without all the trouble that goes with actually making homemade candy. Oh, and did I mention that they are vegan, gluten free and paleo? It’s true!
How to Make No Bake Pumpkin Coconut Cups
The inspiration for this recipe comes from Vanilla Bean Coconut Butter Cups With Chocolate Peanut Butter and Coconut Butter Bark from Edible Perspective.
I have made both of these recipes from this wonderful blog before with great results, so I wanted to try my hands at a pumpkin version.
These no bake pumpkin coconut cups are what I came up with, and they turned out awesome!
Make the Coconut Butter
The first step in this recipe is to make coconut butter, which is just like peanut or almond butter, but made with coconut instead. To do this put 4 cups of unsweetened shredded coconut into a food processor.
(You can also use store bought coconut butter in this recipe if you don’t want to make your own, see recipe notes for details).
Turn it on and let it go. After a few minutes, the coconut will start to turn from a powder into butter.
Stop and scrape down the sides periodically. Keep processing until it is a relatively smooth butter. This could take up to 10 minutes, so be patient. It will happen!
Sweet, you just made coconut butter! Now pour it into a small pot.
Make the Pumpkin Cups
Add the pumpkin, maple syrup, coconut oil, spices to the coconut butter and combine. Gently heat on low for a few minutes to keep the coconut butter soft and to meld all the flavors together.
This is when you will want to taste it to see if you think you’ll need more sweetener.
Line a muffin tin with paper cups (feel free to use a mini muffin tin instead), then divide the pumpkin coconut mixture evenly between the cups.
Use a small rubber spatula (or your clean fingers) to press the mixture down into the muffin cups.
Then top each one with chocolate chips (I used dark, but use what you like) and pumpkin seeds (salted or unsalted, depending on your preference). Gently press them into each cup.
Chill the Pumpkin Cups
Then stick the whole muffin tin in the fridge and chill for at least 4 hours before serving. The coconut will harden and create a sort of candy like texture.
Once they have completely set up, you can take them out of the muffin tin and store them in a container in the fridge (so they’ll be at the ready whenever you want one!).
These no bake pumpkin coconut cups are so good! Rich from the coconut butter and comforting with the pumpkin and warm spices. Not to mention the chocolate chips!
You can change up what you garnish the cups with, I’m thinking dried cranberries and pecans, candied ginger and walnuts, or whatever else you can think of.
No matter what, this is the kind of “candy” you will feel good about giving your kids on Halloween… or yourself!
Even if you are sick of hearing about pumpkin spice whatever, you should definitely give these easy to make and healthy treats a try.
Also try my Pumpkin Coconut Almond Granola Bars! They’re delicious!
No Bake Pumpkin Coconut Cups Recipe
- 4 cups unsweetened shredded coconut
- ½ cup pumpkin puree
- ¼ cup pure maple syrup
- 2 Tbsp virgin coconut oil
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- pinch salt
- chocolate chips for garnish
- pumpkin seeds for garnish
- Place the shredded coconut into a food processor. Turn it on and process until the coconut turns from a powder and into butter.
- Stop and scrape down the sides periodically. Keep processing until a smooth butter forms, about 10 minutes.
- Pour the coconut butter into a small pot. Add the pumpkin maple syrup, coconut oil and spices, then combine.
- Heat oven low heat to keep the coconut butter soft and allow the flavors to held together. Taste and add additional sweetener if needed.
- Line a muffin tin with paper cups, then divide the pumpkin coconut mixture evenly between the cups. Use a spatula (or your clean fingers) to press the mixture down into the cups.
- Top each cup with chocolate chips and pumpkin seeds, and gently press into each cup.
- Transfer the muffin tin to the fridge and chill for at least four hours. Once they have set up, remove from the muffin tin and store in a container in the fridge.
- If you don't want to make your own coconut butter, you can use 1 1/3 cups softened store bought coconut butter (also called coconut manna).
- You can substitute 1 ½ tsp pumpkin pie spice for the individual spices.
- These pumpkin coconut cups are only mildly sweet. If you'd like to make them a little sweeter I would add a couple of tablespoons of brown sugar, coconut sugar, or other non liquid sweetener.
Ralph Schimmenti says
Had a difficult time making the coconut butter. It’s was beginning to warm and cook in the food processor and never became buttery after 15 minutes. Even had to add some water. I added 3/4cup of pumpkin instead of 1/2 cup and i could barely taste the pumpkin. Substituted cocoa nibs for the chocolate candy chips but instead of sprinkles on top I used much more and mixed it trough out the cups. Next time I’m using more pumpkin probably 2 cups and less shredded coconut butter.
Linda Hachez says
Do these freeze well? Thankz
Rachel Alter says
Just made these and stuck ’em in the fridge! Can hardly wait!! I had roasted a pumpkin for muffins and had just the right amount left. I spread the mixture into a 1/4 sheet pan and will slice in the morning. Thanks for this recipe!
I can not wait to try this recipe! Do you have a Print It option I am missing? I would love to add this to my recipe folder.
I happen to have a jar of coconut butter that I need to use. How much coconut butter does the recipe need. Would it be the same amount as the coconut before processed?
Hi Nancy, that’s a great question! 4 cups of shredded coconut yields about 1 1/3 cup of coconut butter, so that’s what you should use. Thanks!
I have a jar of coconut manna–will that work instead of the flakes?
Coconut manna is coconut butter :) So I would use the 1 1/3 c. That she mentions.
Cindy wiseman says
These look REALLY yummy! I need to make these!
Joanne Greer says
Any idea how many calories per piece?
No idea, as I don’t count calories! I’m sure they are fairly calorie rich as there is a lot of coconut butter in them… but at least it’s a good for you fat!
I can never figure why people bother with canned pumpkin when it is soooooo easy to buy a pumpkin, stick it in the oven 350 for aprox 1 hr, and when it is tender to a fork, bring it out and take the meat and put it in a blender, I put in all my spices, sweetener and whalla, it is ready to use for whatever. I am thrilled to be able to make the coconut butter~! I didn’t see in here where it says to add the coconut oil, but I am guessing to the coconut while processing?? I hope my blender works cause I don’t have a food processer. Anyway these look great, can’t wait to try them!!
As much as I love doing things from scratch, sometimes I just don’t have the time for it! Organic canned pumpkin is cheap and so handy to have when you want to whip up something quick like these tasty treats. You should definitely make the coconut butter, it’s amazing! You’ll add the coconut oil to the pot when you add the pumpkin and spices.