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+ servings

SCD White Chocolate and White Chocolate Pumpkin Butter Cups

Course Candy, Dessert
Cuisine Paleo, SCD
Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 1 hour
Total Time 20 minutes
Servings 20 pieces


Pumpkin Butter

  • 3 tbsp pumpkin puree (make your own or use an SCD-friendly type like Libby's)
  • 1/4 cup cashew or almond butter (you can also use coconut butter to keep it nut-free)
  • 2 tbsp honey
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1 dash sea salt

White Chocolate

  • 1 cup raw cocoa butter pieces
  • 1/4 cup coconut butter
  • 1 1/2 tbsp coconut or MCT oil
  • 2 tbsp canned coconut milk (full fat)
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 2 tbsp honey (use a light color if you want the candy to be close to white)


Pumpkin Butter Filling

  1. Add all pumpkin butter filling ingredients to mixing bowl

  2. Mix until well-combined

  3. 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.

Making the SCD White Chocoloate

  1. Add cocoa butter, coconut butter, coconut oil, and coconut milk to a small saucepan or double-broiler

  2. Heat over low heat, stirring constantly, until all ingredients are melted and combined. 

  3. Remove from heat and stir in vanilla and honey

  4. Pour candy mix carefully into your molds - silicon works best, but you can also use paper baking cups in muffin pans - regular or mini

  5. 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.

  6. It will look white once it's chilled

  7. Store in freezer