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dark chocolate pumpkin peanut butter cups

Dark Chocolate Pumpkin Peanut Butter Cups

Anthony Seed
OMG! Seriously, if there was ever a reason to celebrate fall (and there are plenty), this recipe is right up towards the top of the list.
Your favorite treat gets a nice addition of pumpkin to reduce the amount of fat and add some beneficial nutrients into this recipe.
Feel free to double the recipe because they disappear very quickly!
Prep Time 15 mins
Set time 20 mins
Course Dessert
Cuisine American
Servings 12 Individual Cups

Ingredients
  

  • 4 cups dark chocolate chips
  • 2 tablespoons grapeseed oil
  • cup natural peanut butter smooth or crunchy
  • cup pumpkin puree canned
  • 1 teaspoon vanilla extract pure is the best
  • 1 teaspoon cinnamon
  • pinch turmeric
  • 3 tablespoons maple syrup
  • pinch sea salt

Instructions
 

  • 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.
Keyword chocolate, peanut butter