Healthy Homemade Reese’s Peanut Butter Pumpkin Cups (Vegan) (Edit recipe)

Healthy homemade Reese’s peanut butter pumpkin cups that are vegan and no-bake are the absolute perfect fall dessert. Made with 6 pantry-staple ingredients like chocolate, pumpkin puree, peanut butter, and maple syrup, you can whip these up in just 20 minutes and have an easy dessert on hand for the whole week!

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	372
Fat:	26 g
Carbohydrates:	30 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	1653 mg
Fiber:	4 g
Sugars:	25 g
Calculated per serving.

by Riri's Recipes

View original recipe

Serves: 12

Ingredients

Chocolate base and topping:

2.5 cups Semi-Sweet Chocolate Chips, or any chocolate of your choice
1 tsp Coconut Oil
1 bunch Salt, Flaky salt for topping (optional)

Peanut Butter Pumpkin Filling:

0.5 cup Organic Creamy Peanut Butter, or any nut butter of choice
0.25 cup Almond Flour
2 Tbsp Pumpkin Purée
1 Tbsp Pure Maple Syrup

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Process

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

Place chocolate and coconut oil in a bowl and melt in the microwave for 25-30 second increments, stirring in between until completely melted, no chunks remaining.
Once melted, take a silicone muffin tray and line them with paper cupcake liners. Use a teaspoon to drizzle melted chocolate in each liner. Use the back of the spoon to push the melted chocolate onto the sides of the cupcake liner to ensure the whole base and sides are coated. Repeat for the rest of the paper liners and place in the freezer for about 10 minutes.
While the base is freezing, make the filling by adding all ingredients into a bowl and mixing well until combined.
Remove the silicone tray from the freezer and place on the working surface. Use a tbsp and roll out a small circular shape of the filling in your hands, place and gently press into each chocolate cup.
Place back in the freezer for 5 minutes to harden slightly, then remove and cover each chocolate cup with more melted chocolate, making sure you cannot see the filling (because who doesn’t love a thick layer of chocolate?) Repeat for the remaining Reese’s cups.
Place in the freezer for a minimum of 30 minutes to set and enjoy!

Notes

How to store: Place Reese’s peanut butter pumpkin cups in an airtight container in the freezer for up to two months. Before enjoying, let thaw out in room temperature for about 5-10 minutes.