I couldn't be more excited to introduce you to this new fav sweet treat...
PUMPKIN PEANUT BUTTER CUPS!
Yes, you heard that right. Much like my Reece's Cups I posted awhile back, but add in all things pumpkin.
These pumpkin cups are rich, creamy, flavorful, and the perfect combo of pumpkin, chocolate, and peanut butter. But most importantly...HEALTHY!
Who doesn't love a sweet treat that can taste delicious but are also healthy?
Vegan & Gluten free
Almond flour based
Organic
All things pumpkin
I'm all for that.
This is the perfect dessert to make with your kids, a quick grab and go snack, and will be the new Thanksgiving favorite!
Mmmm, I think it's time for me to have another pumpkin cup and you have to get going on this recipe!
You won't regret it.
As always, if you like this recipe and decide to share on Instagram or Facebook, be sure to tag me @plantbasedbelly1 for Instagram and Plant Based Belly for Facebook. I can't wait to see your take on trying this recipe:)
Ingredients
3/4 Cup Almond Flour
3/4 Cup Nut Butter
3/4 Cup Pumpkin Puree
1 Tablespoon Vanilla
2 Tablespoons of Pumpkin Spice
2 Tablespoons of Cinnamon
1/2 Cup of Chocolate Chips
1/2 Teaspoon Coconut Oil
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Preparation
In a medium bowl, combine the nut butter, pumpkin puree, and vanilla. Fold in the almond flour and mix until it's evenly combined.
Form into cookies and place on cookie sheet with parchment paper
Place the cookies in the freezer for 15 mins.
After the 15 mins is up, put your chocolate chips & coconut oil in a small bowl to melt into the microwave for 20 sec.
Once the cookies have set, remove from freezer and coat each cookie with the melted chocolate
Place each cookie back on the parchment paper and into the freezer for 30 mins.
