Dark Chocolate Pumpkin Peanut Butter Cups
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!
Ingredients
- 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
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.