These vegan, gluten-free and refined sugar free treats are the perfect fall dessert. Or if you are like us, you could enjoy pumpkin year-round! This healthier classic re-make is such a good one that is sure to please the biggest of sweet treat lovers. If you do not have a pumpkin silicone molds, regular ones will work perfectly.
- Servings: 15
1 1/2 tbsp pumpkin puree
1 tbsp coconut flour
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
1 cup dark chocolate chips
2 tbsp coconut oil
1 tbsp coconut flour
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
1 cup dark chocolate chips
2 tbsp coconut oil
1. In a medium bowl, mix together the peanut butter, date syrup, pumpkin puree, coconut flour, spices and vanilla extract until a sticky, but moldable dough forms.
2. In a small saucepan, heat the chocolate chips and coconut oil until melted.
Grab a pumpkin shaped silicone mold and fill each cup halfway. Carefully lift the tray and tip it side to side to partially coat the sides with chocolate. Place in freezer for 10 minutes.
3. Remove from freezer and gently press 1 tsp of the peanut butter mixture into each cup. Then pour more chocolate until the mold is filled. Once you've covered them all, pop the cups back in the freezer for 20 minutes.
2. In a small saucepan, heat the chocolate chips and coconut oil until melted.
Grab a pumpkin shaped silicone mold and fill each cup halfway. Carefully lift the tray and tip it side to side to partially coat the sides with chocolate. Place in freezer for 10 minutes.
3. Remove from freezer and gently press 1 tsp of the peanut butter mixture into each cup. Then pour more chocolate until the mold is filled. Once you've covered them all, pop the cups back in the freezer for 20 minutes.
4. Store in an air tight container in fridge to keep chocolate hardened.
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