Pumpkin Peanut Butter Cups
These pumpkin peanut butter cups; are bursting with peanut butter and pumpkin puree flavours. A great fall healthy treat to kick your dessert craving to the curb. Vegan and Gluten free!
Ingredients
- ¼ cup Pumpkin Puree
- 2 dark chocolate bars
- ¼ cup peanut butter
- 3 tablespoon maple syrup ( or agave syrup)
Instructions
- Melt chocolate bars in microwaveable bowl or in a sauce pan on the stove. Be careful not to burn! Just melt.
- In a muffin pan, line with cupcake liners (unless you are using a silicone muffin pan like I did, then you don't need the liners).
- Fill the muffin pan with a small layer of dark chocolate in each holder. Just enough to create a small layer on the bottom. (This recipe makes 6 cups.. double contents if you need more!). Freeze tin for 1 hour. Make sure your pan is FLAT in the freezer. Set remaining chocolate aside.
- In a small bowl, combine the pumpkin puree, peanut butter and maple syrup.
- Take muffin pan out of the freeze (chocolate should be solid), and scoop about 1 tablespoon onto the frozen dark chocolate.
- Pour the remain chocolate (that was set aside earlier) over the peanut butter filling. Add enough chocolate to cover the PB filling. Then freeze for another hour or until fully solid. Then eat!