Chocolate Peanut Butter Protein Pumpkins (Edit recipe)

Your favorite Halloween candy just got a healthy (and adorable) makeover. Packed with creamy peanut butter and covered in smooth, rich dark chocolate, these Chocolate Peanut Butter Pumpkins are beyond delicious. This easy copycat recipe is high protein, refined sugar free, and dairy free!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	345
Fat:	24 g
Carbohydrates:	21 g
Protein:	17 g
Cholesterol:	0 g
Sodium:	217 mg
Fiber:	6 g
Sugars:	10 g
Calculated for total recipe.

Serves: 10-12

Ingredients

1 cup Peanut Butter, natural creamy
0.5 cup Vanilla Protein Powder, vegan (or peanut butter protein powder)
0.25 cup Pure Maple Syrup
0.5 tsp Salt
8 oz Dark Chocolate Chips, dairy free, I used Navitas Organics Bittersweet Cacao Wafers (about 1 1/3 cups)
1 Tbsp Coconut Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To a medium mixing bowl, add the peanut butter, protein powder, maple syrup, and salt. Mix well until a thick dough forms. Take a heaping tablespoon of dough and roll into a ball. Use your hands to press flat, and push inwards from one edge towards the center to create an indented oval shape. Take about a half teaspoon of dough and shape it like a stem. Lightly press onto the pumpkin-shaped dough. Repeat with the remaining dough and place on a parchment paper lined tray. Place in the freezer for about 20 minutes to firm up.
To a separate bowl, add chocolate chips and coconut oil. Heat in the microwave in 30 second intervals, stirring in between, until melted and smooth.
Coat the pumpkins in the melted chocolate, letting any excess drip off. Place back onto the parchment lined tray. Place in the freezer for 20 minutes or until chocolate has hardened. Enjoy!