Recipes Eryn McBride Recipes Eryn McBride

HOMEMADE PEANUT BUTTER PUMPKINS

I don’t know about you, but I’m a sucker for Reese’s. And there’s no denying that the Holiday pumpkins, trees, and eggs taste better than the original Peanut Butter Cups. It must be the chocolate to peanut butter ratio that makes them taste better.

But the reality is that those sweet treats are loaded with ingredients that just aren’t good for you. After a few Google searches and a couple of rounds of taste testing, I have the PERFECT recipe dupe! Bonus points that it contains NO refined sugar! All the Mommas rejoice!

I found all of my ingredients, including the coconut flour, at my local Target. Whole Foods also carries everything needed if you have one local to you. Snatch up this pumpkin cookie cutter from Amazon and you’re all set!

Homemade Peanut Butter Pumpkins

Print Recipe

Prep time: 30 mins

Cook time: 2 hours 30 mins

Total time: 3 hours

Yields: 1 dozen

Author: Eryn McBride (Hello Eryn)

Recipe type: Candy, Dessert


INGREDIENTS

  • ½ cup all natural peanut butter

  • 2 tablespoons honey

  • ½ teaspoon vanilla

  • pinch salt

  • 2-4 tablespoons coconut flour

  • 4 oz unsweetened, semi-sweet, or dark chocolate

  • 1 teaspoon coconut oil

DIRECTIONS

  1. In a small bowl, whisk peanut butter, honey, vanilla and salt until combined. Using a spatula, gradually mix in coconut flour. Continue adding coconut flour by the tablespoon until mixture forms a dough. Refrigerate dough until cool, at least 30 minutes.

  2. Roll out dough with a rolling pin and use a small pumpkin cookie cutter to make the pumpkin shapes. Re-roll the dough as needed to make more pumpkins. Place the pumpkins on a parchment paper-lined cookie sheet and freeze until firm, at least 1-2 hours.

  3. Using the double boiler method, melt chocolate and coconut oil and mix well. Dip each peanut butter pumpkin into melted chocolate. Tap off any excess chocolate and place on parchment paper. Repeat until all pumpkins are covered in chocolate.

  4. Freeze or refrigerate until chocolate is set. Trim off any excess chocolate and serve cool or at room temperature. Store in fridge.

ENJOY! And don’t forget to save this recipe for Christmas, Easter, and every holiday in between.

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