Edit:
There is now a pumpkin board on the Chocolate Covered Katie Pinterest Page!
Some things in life are obvious.
Chocolate goes well with peanut butter? Obvious. Chocolate goes well with pumpkin? Obvious. Chocolate goes well with pretty much anything?
Obviously obvious.
So what happens when you combine all three—pumpkin, chocolate, and peanut butter—together into one Halloween-themed Reeses cup?
The answer should be obvious.
If it isn’t, hopefully all of these pictures can help to clarify.
Â
Pumpkin Pie Peanut Butter Cups
- 1/4 cup plus 1 tbsp cocoa powder (25g)
- 2 tbsp maple syrup, agave, or honey OR vanilla stevia drops to taste
- 1/4 cup liquid virgin coconut oil (Or omit these first three ingredients and simply melt 1/2 cup chocolate chips instead.) (50g)
- 2 tbsp pumpkin puree or sweet potato (30g)
- 2 tbsp peanut butter (You might be able to sub 2 more tbsp pumpkin for a lower-fat version, but I haven’t tried it. Feel free to sub another nut butter in place of the peanut butter.) (30g)
- 1/8 tsp cinnamon, and optional pinch pumpkin pie spice
Stir first three ingredients together until it makes a sauce. (If using the stevia version, you might want to add a little extra oil for a thinner consistency) Fill just the very bottoms of cupcake liners, mini cupcake liners, or candy molds with chocolate, reserving the rest. Then freeze 8-10 minutes. Meanwhile, combine all other ingredients and stir to form a paste. (If you use refrigerated peanut butter, it’s best to heat the nut butter a bit first, so it’ll mix more easily.) Take liners from freezer and top each with filling (1 teaspoon in each of ten, if using mini cupcake liners). Cover with more chocolate, and freeze until solid. (You won’t use all the chocolate, but I’m sure you can find yummy ways to use the extra…) Unless you’ve used the non-coconut version, it’s best to keep these in the freezer.
Â
And I obviously have a tiny obsession with homemade Reeses peanut butter cups…
    
    
Mounds Bar Reeses                       Cake Batter Reeses                     Chocolate Monkey Bites
Obviously.
What’s your favorite Halloween candy?
Hi Katie
I love your blog!i make the ff banana bread and choc chip cookies all the time!
My question for this recipe tho is if using sweet potato do I need to cook it first and then blend it to make it into a purée?can anything else be used?i can’t get pumpkin yet and can’t find canned pumpkin anywhere!
Iv recently discovered Reece’s cups thanks to my sister and really want to make these!
Thank you
Yes cook it first. Then blend or mash.
Katie you’ve done it again. Yum-o!
Amazing recipe. I want to make a giant one and eat it like cake LOL. Bravo!
Hey Katie! Loved this, SCRUMPTIOUS! I used chocolate chips for the chocolate mixture. Mine melted after being out for 5 minutes, is that normal?
Emily
My coconut oil is solid after sitting in the fridge. Is it OK to put in microwave to melt it?
Thanks.
Yes, but do it slowly, like 20 seconds at a time.
I just discovered your blog and I am IN LOVE! Your optional substitutions are wonderful, and I especially appreciate that your recipes’ nutritional information is optional to view (I am very uncomfortable with calorie-counting – I just want to be healthy).
I salute you! Beautiful blog. And these pumpkin Reeses are happening in my kitchen 🙂
I can never seem to find the serving size and how much your recipes make. Pies are obvious but it would be nice to have the number of servings for candies, dips, etc. The nutrition facts for this recipe is for 10 reese’s of the size photographed but I can’t tell the scale of the ones photographed – 45 calories for 10 of anything sounds like it would be the size of mini chocolate chips! Or is the nutrition facts stating that if you were to yield 10 reese’s, each would be 45 cal?
Thanks!
How do you keep chocolate coating solid so it can be delivered and not melt…
Second, I’m not a puree girl, so can you buy that in the store or how do I modify pumpkin in a can.
This recipe inspired me to make my own variation using banana, cinnamon, and almond butter! Really tasty! I’m currently trying to figure out how to use coconut cream to make other variations. It’s amazing what you can do with coconut.
http://danimarieskitchen.wordpress.com/2014/02/06/vegan-chocolate-filled-with-spiced-banana-almond-butter/
Do you know of an unsalted butter substitute that is not coconut? My son is allergic to coconut, but the Earth Balance I’ve been using instead leaves some of the chocolate recipes a little salty.
Isn’t there an unsalted earth balance?