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.
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.
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?
Oh whoa. These look amazing. I just showed the photos to my partner, and he gave me this look like, “When are you going to make those?” Hehe.
I’ve never made candy before, so maybe these will be my first attempt.
you go lisa.
I can’t get pumpkin around here, so I might have to go and roast my own. These look too good to pass up!
OMG, these look sooooo good!
My favorite Halloween candy was always the Reese’s! They release super cool shapes for each holiday, I don’t know why, but that always makes them 500% better to me!
Random question, What’s your favorite type of chocolate?
Mine is dark chocolate. 🙂
My mouth is watering now. I can’t wait to get home tonight and make these. I love chocolate and pumpkin together. Sooo good.
My favorite halloween candy has always been candy corn and the pumpkins. I found a recipe for vegan candy corn. It’s not healthy, but I’ll try it once.
Noooo way…. I must make these!
This morning I made myself a pumpkin peanut butter smoothie for breakfast and while I was at school I was daydreaming about a pumpkin peanut butter Reese’s cup.. and I just got home and saw this!!! Crazy 🙂 Thanks so much!!!
Could you create a recipe for peanut-y roasted chickpeas one day please?
She does have one for chickpea poppers (not PB, but maybe could use PB2 instead of and/or in addition to other seasonings?):
https://lett-trim.today/2011/06/23/chickpea-poppers/%3C/a%3E%3C/p%3E
Oh my!!! Reeses are my favorite and add pumpkin…..sounds out of this world!!!!!!!!!!
Hi — just discovered your blog last week, via the Chocolate Frosting Shots recipe on Pinterest. 🙂 I made it with peppermint extract instead of vanilla, and it was really yummy. Although I’m not vegan, I have a couple friends who are, and it’s fun to have treats to share with them that we all enjoy! Anyway…do you think I could use canned pumpkin for these, since I already I have some on hand? They sound delicious! 🙂 Thanks!
Hi there CCK
Hi since discovering your website and blog I have been telling everyone I meet about it – we in Australia, cant get all the stuff you mention in your recipes but just have to substitute – btw did you know that for oatmeal you don’t have to m’wave it ? Just soak the oats in a little milk of choice for a few hours or overnight in the fridge and then it’s like cooked – especially for all those raw eaters out there…I have been adding cacao and milk of choice and have for breakfast – yumm – keep up all the fab ideas – you have really opened up my mind with all those fab choices…Thanks from Oz!!!
this is my first attempt at adding to a blog – forgot to tick the box…
Ps – I made your raw coconut creme pie and thought I would have left overs and it all went as my daughter in law was dairy free and soy free as her baby is lactose intolerant – I thought I would name it raw coconut dream pie….thanks again Katie it is amazing….
This looks freaking unreal!
These look amazing!! Can’t wait to try. 🙂
OMG!!!!!!!!!!!!!!!! Yuuuuuuuuuuuuuuuuuuuuuuuuuuum!!!!! Squeeeeeeeeeeeeeeeeeeee!!!!! That is all. 🙂
Hi Katie!! Just finished whipping a batch of your Chocolate Peanut Butter Cookie Dough Cookies:) Love them. Anyways, I want to try these with sweet potato in place of the pumpkin as you suggested. Is the flavor pretty similar to the original? Oh, and my favorite Halloween candy was Reese’s:) Your recipes always seem to have perfect timing!! This weekend I am going to try your No Flour Brownies with red beans. Can’t wait!! Thanks so much for all your hard work!!
Justine
P.S. This is my 2nd time commenting on your blog, but I have been making your recipes and following for almost a year now. The only other time was to enter the food processor giveaway. Yours has since become my favorite food blog:)