Tis the cozy kickoff season for sweet treats….so let’s make them homemade, healthy-ish and downright dangerously satisfying!
My childhood was full of my favorite Reese’s peanut butter cups, in particular the holiday shaped ones.
With cans of pumpkin puree always stocked in our house for many reasons (say yes to better gut health), this seemed like a no-brainer.
This recipe comes together in less than 20 minutes but hands on time is less than 5 minutes. We all have time for that. And trust me on this one, go ahead and make a double batch… These will go quick.
My loose recipe, because we all know what flavors we’d like to enhance to make it just right for our tastebuds.
Introducing Fall Pumpkin Butter Cups!!!!
Ingredients
- ½ cup Enjoy Life semi-sweet chocolate mini chips (free from 14 allergens!)
- ½ cup Organic Naked PB powder
- 2 TB Libby’s pumpkin puree
- Splash of vanilla
- Pinch of salt
- 2 TB Almond MALK pumpkin spice (or vanilla MALK)
Directions
- Melt chocolate chips (can always add coconut oil if like)
- Mix PB powder, pumpkin, vanilla, salt, and MALK until a creamy, smooth filling consistency
- Spoon melted chocolate in silicon molds, add in pumpkin filling, top with chocolate drizzle
- Pop in freezer for 15-20 minutes
ENJOY!!!
My favorite way to enjoy? TWO on top of Fage plain Greek yogurt as a night cap. I consider it a bowl full of benefits – protein, fiber, a little something sweet.
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