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Copycat Reeses Pumpkins

These copycat Reeses Pumpkins are made with only 4 wholesome ingredients. They are free of refined sugar and artificial ingredients.
Prep Time15 minutes
Freezing Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Keyword: gluten-free, halloween, refined sugar free
Servings: 8 peanut butter pumpkins

Ingredients

  • 1 cup natural peanut butter room temperature so it's drippy
  • 1/3 cup pure maple syrup
  • 2 tbsp coconut flour
  • 1 cup dark chocolate melted
  • 1 tsp coconut oil or MCT oil optional

Instructions

  • Mix together the peanut butter, maple syrup, and coconut flour. Let sit for a minute to thicken. Add to the molds and flatten. Place in the freezer until solid (at least 1 hour)
  • Remove the peanut butter pumpkins from the mold. Dip in melted dark chocolate (optional - stir coconut oil into chocolate to thin it out). Remove the pumpkins from the chocolate and place on a baking sheet lined with parchment paper or a silicone mat.
  • Once all pumpkins have been dipped, drizzle on leftover chocolate (if desired). Enjoy!

Notes

These are best stored in the refrigerator.