Pumpkin Peanut Butter Cups [VIDEO]
The AP Team on
These pumpkin peanut butter cups will never be health food, but they’re a lot better for you than the store-bought variety so if PB cups are your go-to comfort food, they’re a must-make!
4 tbsp organic pumpkin purée (bonus points if you roast and purée the pumpkin yourself!)
4 tbsp organic, natural peanut butter
1 ½ tbsp maple syrup or honey
1 teaspoon chia seeds
Small pinch each of ground cinnamon, nutmeg, ginger and cloves
1 cup organic dark chocolate, broken into small pieces and divided into ⅔ and ⅓ cup portions
You’ll also need: 10 silicone muffin cups
Directions:
- In a small bowl, combine all of the ingredients excluding the chocolate. Put the mixture in the fridge or freezer until firm enough to handle.
- Line up your muffin cups.
- In the top of a double boiler, melt ⅔rds of your chocolate, stirring often.
- Once melted, remove chocolate from heat and add the remaining ⅓rd cup of chocolate. Stir until melted in.
- Spoon just enough chocolate into each muffin cup to cover the bottom of each one.
- Scoop up a scant tablespoon of the pumpkin/peanut butter filling and shape it into a small disk. Place it over the chocolate in the muffin cups. Repeat for the other 4 cups.
- Spoon the remaining melted chocolate over the pumpkin/peanut butter filling
- Keep a pot of water hot on the stove. If your chocolate begins to harden while you’re working, submerge the bottom of the chocolate pot into your hot water (be careful not to splash any water into your chocolate).
- Freeze the cups for 30–40 minutes. Store them in the fridge.
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