This page may contain affiliate links. Simply put, if you click and buy, we may receive a small commission (at zero cost to you). Please see our Disclosure Policy for full details.
At first we really didn't know how these would turn out. Peanut butter and pumpkin seemed a bit risky but add in the dark chocolate and sea salt and these dark chocolate pumpkin peanut butter cups are absolutely AMAZING!
We are truly summer people, we always joke that we were born in the wrong country. That said, we do try our very best to make the best out of every season.
Food is a big part of that. We try and buy food in excess when it is in season and for fall that largely includes pumpkin!
Pumpkin is a type of squash and it is a fruit. It has seeds and so just like cucumber, they are fruits.
Way back when, pumpkin was used to treat freckles, not too sure how that worked out for people...
Pumpkin is uber nutritious, it has loads of vitamin A which is great for bones, teeth and sight. It is also good for skin so maybe that is the freckle concept?
- Add crushed pecans to the top to add protein and crunch.
- A bit of coconut cream on top with a pinch of shredded dark chocolate would be delicious!
We would really love to know if you try these dark chocolate pumpkin peanut butter cups or any other of our recipes! Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
Although highly unlikely you will have any left, you can store these chocolate peanut butter treats in an airtight container in the freezer for about 2 months.
More vegan gluten-free desserts
Dark Chocolate Pumpkin Peanut Butter Cups
- 4 cups dark chocolate chips
- 2 tablespoons grapeseed oil
- ⅓ cup natural peanut butter smooth or crunchy
- ⅓ cup pumpkin puree canned
- 1 teaspoon vanilla extract pure is the best
- 1 teaspoon cinnamon
- pinch turmeric
- 3 tablespoons maple syrup
- pinch sea salt
- Place chocolate and grapeseed oil in a bowl over a pot with boiling water. This is called a double boiler and it is the single best way to melt chocolate safely and efficiently.
- Melt the chocolate.
- Line a muffin tin with muffin cups.
- Put a tablespoon of melted chocolate in the bottom of the muffin cup (spread around to ensure the bottom is fully covered with chocolate)
- Put the muffin tin in the freezer to set.
- Blend the remaining ingredients in a high speed blender until smooth and well mixed (taste for desired sweetness).
- Once the chocolate is set in the muffin cups, pull out of freezer and divide the pumpkin mixture evenly over the muffin cups.
- Put back in freezer for 5 minutes.
- Pull muffin tin back out of the freezer and top each muffin cup with chocolate divided evenly over each one.
- Put back in the freezer and allow to set (only takes 15 minutes) and enjoy!!
- Store in the freezer.