Vegan Peanut Butter Cups with Pumpkin
A healthier version of classic peanut butter chocolate cups, with some added fiber and nutrition from pumpkin!
Servings 12 cups
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 tsp 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 tbsp of the pumpkin mixture, followed by ~1 tsp 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.
Serving: 1PB cup | Calories: 168kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 27mg | Potassium: 176mg | Fiber: 2g | Sugar: 10g | Vitamin A: 805IU | Vitamin C: 0.21mg | Calcium: 19mg | Iron: 2mg