Pumpkin Peanut Butter Cups
Pumpkin Peanut Butter Cups are a rich and tasty treat that’s completely vegan and gluten-free! It’s even better than Reese’s and perfect for anyone with dietary restrictions.
Ingredients
Pumpkin Protein Candy
- ¾ cup creamy natural peanut butter
- ½ cup pumpkin puree
- ½ cup vegan protein powder I used PBfit Pumpkin Spice
- ½ cup almond flour
- 2 tablespoon maple syrup
- 1 pinch cinnamon and salt
Chocolate Coating
- ½ cup vegan white chocolate chips
- ½ tablespoon coconut oil
- 1 pinch of salt
Instructions
- Add all of the candy ingredients in a large bowl and mix well. Transfer to a clean surface and use a rolling pin to roll into an even layer about ½ inch (~1.5 cm) thick. I recommend refrigerating the mixture here so it hardens and it's easier to work with.
- Use a mini pumpkin shaped cookie cutter to cut out mini pumpkins.
- Melt the vegan white chocolate, add the coconut oil, and mix well. Coat each pumpkin fully in the chocolate, then place on a parchment-lined plate and refrigerate until the chocolate hardens.
- Dig in and enjoy! Store an airtight container in the fridge.
Notes
- If the dough starts to soften while cutting out shapes or dipping them in chocolate, refrigerate it for 15–20 minutes to firm it back up before continuing.
- After dipping each pumpkin peanut butter cup in the melted white chocolate, gently tap off any excess so the chocolate doesn’t pool around the truffles as it sets.
Nutrition
Calories: 147kcalCarbohydrates: 9gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 46mgPotassium: 108mgFiber: 1gSugar: 6gVitamin A: 1193IUVitamin C: 0.3mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!