Vegan Peanut Butter Cups with Pumpkin

A healthier version of classic peanut butter chocolate cups, with some added fiber and nutrition from pumpkin!

Course Dessert

Cuisine American

Prep Time 10

Freezer time 30

Total Time 40

Servings cups

Calories 168kcal

Cost $5

1.5 cups semi-sweet chocolate chips or dark chocolate chips; look for dairy-free varieties to keep these vegan
¼ cup creamy peanut butter
¼ cup pumpkin puree not pumpkin pie filling
1 tablespoon maple syrup
Sea salt to taste

Prepare a baking sheet or large plate with 12 mini cupcake liners.
Place the chocolate chips in a small bowl and heat them in the microwave for 20 seconds. Remove, stir, and repeat for 20-second intervals until you have smooth, melted chocolate. While the chocolate is melting, mix the peanut butter, pumpkin, and maple syrup in a small bowl.
You will want to make 6 at a time (2 shifts) so that the bottom layer of chocolate does not harden too quickly. Start by scooping ~1 teaspoon of melted chocolate on the bottom of each mini cupcake liner. Make sure you spread some of it up the internal sides of the liner with your spoon. Then add ~1 tablespoon of the pumpkin mixture, followed by ~1 teaspoon of the melted chocolate. You can also make one cup at a time.
Sprinkle each chocolate cup with a dash of sea salt. Transfer the tray or plate to the freezer and let the cups freeze for 20-30 minutes. Enjoy!

Use your spoon to spread the melted chocolate up the sides of each cupcake liner to make sure the filling is surrounded by chocolate.
If the chocolate hardens in the bowl as you are putting it in the liners, try placing the chocolate bowl in another bowl with hot water as you complete the recipe.
Store in the freezer (3 or more months) or fridge (5-7 days) in an airtight container. Let the cups sit at room temp for 15-20 minutes before serving.
You can sub almond, cashew, or sunflower seed butter for peanut butter.