Pumpkin Peanut Butter Cups

Ingredients

• 1/4 cup All Natural Peanut Butter (runny)

• 1/4 cup Pureed Pumpkin

• 1 1/2 tsps Maple Syrup

• 3/4 cup Dark Chocolate Chips

• 1 tsp Coconut Oil

• 1/4 tsp Sea Salt (flaky)

Directions

1. Line a mini muffin tray with liners or use a silicone tray. In a bowl, mix together the peanut butter, pumpkin, and maple syrup. Set aside.

2. Melt the chocolate chips and oil in a double boiler or in 30-second intervals in the microwave. Add approximately one tablespoon of melted chocolate to each muffin liner and spread it along the bottom and halfway up the sides. Freeze for five to 10 minutes or until the chocolate has set.

3. Once set, add approximately one tablespoon of the pumpkin and peanut butter mixture to each muffin liner. Use a spoon to smooth each one out.

4. Add the remaining melted chocolate to cover each cup. Top each one with flaky salt.

5. Freeze for 15 minutes or until set. Enjoy!
   
   

Notes

• Leftovers: Refrigerate in an airtight container for up to one week or freeze for up to one month.

• Serving Size: One serving is one pumpkin peanut butter cups.

• No Peanut Butter: Use almond butter, cashew butter, sunflower seed butter, or pumpkin seed butter instead.

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Nutrition Facts

Makes 12 Servings

Nutrients per serving: Calories: 129| Protein: 2 grams | Fiber: 0 grams | Carbohydrates: 10 grams | Fat: 8 grams | Sugar: 8 grams