Copycat Reese’s Pumpkins

One of my favorites Halloween candies growing up was definitely the Reese’s Pumpkins Cups! I decided to make my own healthy homemade version and they turned out fabulous. You can never go wrong with chocolate and nut butter! These pumpkins are also peanut free, paleo, low sugar, and vegan!

Why you will love this recipe

• It is made with simple real food ingredients and nothing artificial!
• This recipe is dairy, gluten, soy, and refined sugar free.
• It’s so easy to make and you will never want store bought again after trying these pumpkins.
• They are rich in protein, fats, and antioxidants from the dark chocolate.
• This recipe makes quite a few Reese’s pumpkins which is great for a treat to share during Halloween.

What you will need

Peanut Butter – You want to make sure to use a smooth drippy peanut butter for this recipe. If you can’t have peanuts, you can swap it out with cashew butter!

Powdered Monk Fruit – I mix this with the peanut butter to make it sweeter without adding a bunch of sugar. Monk fruit is a great sugar alternative that doesn’t affect the glycemic index like other sweeteners.

Maple Syrup – I like to use a little maple syrup in the Reese’s pumpkins to help with flavor and texture.

Coconut Flour – This really helps the texture of the peanut butter filling become more solid and dough like because it absorbs a lot of the oil from the peanut butter.

DF Dark Chocolate – I like to use the dairy and refined sugar free chocolate by Hu Kitchen. It’s one of the best tasting chocolates in my opinion!

DF White Chocolate – for a good dairy free white chocolate you can use the mini chips from Enjoy Life. If you want to use a dairy and refined sugar free chocolate, Evolved Chocolate has a simply white chocolate bar that is fantastic!

Coconut Oil – We will use a little coconut oil in the peanut butter filling and to thin the chocolate out.

Natural Orange Food Coloring – I like to use the brand Color Kitchen.

Small Pumpkin Cookie Cutter – I got mine from a set I bought a long time ago but I found this one here that should work!

How to make the copycat Reese’s pumpkins

First, In a bowl, mix together the peanut butter, maple syrup, 1 tbsp melted coconut oil, coconut flour, and powdered monk fruit or sugar. Mix until it becomes a thicker dough like texture. Place the peanut butter mixture in the fridge for 15 minutes to chill.

Then, roll out the peanut butter mixture using a rolling pin into about 1/2 thick flat piece. Use the pumpkin cookie cutter to make a lot of cut outs and carefully peel the excess peanut butter around the hearts.(You will probably need to roll out the peanut butter a couple times to get more cut outs.) Place the peanut butter pumpkins on a parchment paper lined sheet pan and freeze for 15 minutes.

In a bowl, add the dark chocolate chips and 1 tsp coconut oil. Melt using the microwave in 30-second increments or in a double boiler. Repeat this method for the white chocolate. Mix the orange food coloring with white chocolate to get a pretty color that is perfect for half of the pumpkins.

Take the peanut butter pumpkins out of the freezer and dip half in the dark chocolate and half in the white chocolate. Place back on the parchment paper to set. Drizzle more chocolate on top and cut the excess chocolate off around the edges. Enjoy!

Other recipes you will enjoy

Black Pumpkin Cocoa Bites

Chocolate Peanut Butter Pie

Mummy Cosmic Brownies

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!