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Pumpkin Pie Peanut Butter Cups Recipe

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This recipe for Pumpkin Pie Peanut Butter Cups is from Tayghen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chocolate:
1/4 C + 1 tbsp Cocoa Powder
Nunaturals Vanilla Drops to taste or 2 tbsp Liquid Sweetener (Agave)
1/4 C Liquid Virgin Coconut Oil

Pumpkin:
2 tbsp Pumpkin Puree
2 tbsp Peanut Butter
1/8 tsp Cinnamon
Directions:
Directions:
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); or melt 1/2 cup chocolate chips instead of cocoa, vanilla, sweetener, & coconut oil. 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.

 

 

 

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