Description
Decadent doesn’t begin to describe these silky smooth pumpkin pretzel peanut butter cups. No refined sugar – it’s the perfect guilt free dessert for fall!
Ingredients
Scale
Chocolate Mixture
- 1/2 cup cocoa powder (affiliate)
- 1/2 cup melted coconut oil (affiliate)
- 1/4 cup honey (affiliate) or maple syrup (affiliate)
Peanut Butter Center
- ⅓ cup peanut butter (affiliate)
- ⅓ cup canned pumpkin
- 2 tablespoons honey (affiliate) or maple syrup (affiliate)
- 2 tablespoons melted coconut oil (affiliate)
Toppings
- Chopped peanuts, pretzels, and sea salt
Instructions
- In a small bowl, whisk together cocoa powder, coconut oil, and honey. If mixture isn’t completely smooth, microwave for 10-20 seconds until liquidy.
- Place 12 liners into a muffin tin, then add about 1 tablespoon of chocolate mixture to bottom of each muffin cup.
- In another small bowl, whip together peanut butter, pumpkin puree, honey, and melted coconut oil until smooth.
- Add a dollop to each of the muffin cups, about 1 tablespoon each. Smooth the peanut butter mixture slightly so that the chocolate can evenly coat the top.
- Add the remaining chocolate mixture to cover the peanut butter mixture.
- Sprinkle with chopped peanuts, pretzels, and sea salt.
- Place in the fridge or freezer for 30 minutes or until solid.
Notes
Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
- Prep Time: 15