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!
Equipment
- Small pumpkin cookie cutter
Ingredients
- 1 1/4 cup creamy peanut butter
- 1/3 cup powdered monk fruit
- 1/4 cup maple syrup
- 4 tbsp coconut flour
- 1 tbsp plus 2 tsp melted coconut oil
- 2/3 cup dairy free white chocolate chips
- 1 cup dairy free dark chocolate chips
Instructions
- 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.
- 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!