Description
Simple, pumpkin peanut butter cups made with peanut butter and pumpkin puree and coated in dark chocolate. Paleo, vegan, keto and the perfect Reese's alternative.
Ingredients
Scale
- 6 oz dark chocolate
- 1/4 cup unsweetened peanut butter (or any nut/seed butter)
- 2 Tbsp pumpkin puree
- 2 tsp maple syrup (sugar free sweetener for keto)
- 1/2 tsp vanilla extract
- 1/4 tsp pumpkin pie spice
- 1/8 tsp salt (if peanut butter is unsalted)
- flaked sea salt (optional)
Instructions
- Place chocolate in a small saucepan. Melt on the stove top, over low heat, stirring frequently.
- Scoop 1 teaspoon melted chocolate into mini cupcake liners or silicone cupcake molds. Be sure the entire base is coated. Place in freezer for 5-10 minutes to set.
- Make filling by combining peanut butter, pumpkin, maple syrup, vanilla, pumpkin pie spice and salt in a small mixing bowl.
- Remove chocolate from freezer. Scoop out 1 teaspoon of the filling for each peanut butter cup. Place the filling over the hardened chocolate.
- Pour remaining chocolate over the filling, coating the entire filling.
- Optional: sprinkle with flaked sea salt.
- Place in freezer for 10-20 minutes to set.
- Best stored in fridge or freezer.