Pumpkin Spice Peanut Butter Cups are an unexpectedly delightful treat that will have you asking for more.
(Gluten-free, Vegan, Vegetarian)
Are you ready for these? I don’t know if you are…prepare yourself.
These are the diggity bomb. Don’t judge me on that phrase, these needs an exclamation point and a siren blaring to urge you to make them.
Because believe me, you’re going to want to make a batch. Then another batch since they will not last long in your house.
I also realized that it’s been over a MONTH since I last posted a dessert recipe. GASP!
Doesn’t surprise me though as last time I posted these Healthy No-Bake Cookies is when I went to sugar detox mode as I struggled with my sugar consumption a little during my busy time at work last month. Those no-bake cookies are awesome for a low-sugar dessert. They hit the spot!
Enough of the cookies, we need to focus the spotlight back on these mini pumpkin chocolate delights. I have the fall bug, I want comfort food and everything that comes with the season fall. That includes pumpkin, I just needed an excuse to use some pumpkin in a recipe.
I went half in half with my recipe, I used a little bit of a bar of dark chocolate that my husband brought back from Latvia. It was dark chocolate but had air bubbles in it? Lots of air bubbles.
It was weird, sponge dark chocolate is funky. So I found a way to use it up, melt it down! You can do that or use the simplistic recipe to make your own chocolate which is almost as easy.
I used Earth Balance Vegan Butter (Soy-free Version) to make up the rest of the chocolate. Coconut oil can easily be subbed for this instead, I opt-out from coconut oil as I have some sort of weird allergy with it. It saddens me as I will never get to make/eat coconut whip!