Add all pumpkin butter filling ingredients to mixing bowl
Mix until well-combined
Add little bits to your desired candy mold. If using a thin mold like the pictured pumpkins - use a small amount. The cups with more filling tended to break apart when removing from the mold.
Add cocoa butter, coconut butter, coconut oil, and coconut milk to a small saucepan or double-broiler
Heat over low heat, stirring constantly, until all ingredients are melted and combined.
Remove from heat and stir in vanilla and honey
Pour candy mix carefully into your molds - silicon works best, but you can also use paper baking cups in muffin pans - regular or mini
Freeze candy for at least an hour before eating. I found it easiest to place all the molds on a cutting board and then placing on a freezer shelf. The candy will look yellow when it's warm.
It will look white once it's chilled
Store in freezer