Pumpkin Spice Chocolate Peanut Butter Cups

Updated at: Mon, 18 Nov 2024 08:50:46 GMT

Step 1

Melt the chocolate in the microwave, stirring every 30 seconds until it’s smooth.

Step 2

Add the coconut oil to the chocolate and stir until it’s drizzly and well incorporated.

Step 3

I place my molds on a baking sheet or cutting board to keep them flat and easily transferrable to the fridge.

Step 4

Add a little drizzle to the candy cup molds.

Step 5

Then, use a chopstick or toothpick or handle side of a spoon to press the chocolate up the walls and really coat the bottom and sides of the mold with the chocolate.

Step 6

In a small bowl, whisk together the peanut butter agave nectar, almond flour pumpkin pie spice, and sea salt. Add about 1/2 – 1 teaspoon of the peanut butter mixture into each chocolate cup, leaving some room to top it off with chocolate.

Step 7

Add some chocolate on top of the peanut butter center to cover it with chocolate.

Step 8

Place the cups in the fridge for at least 1 hour so the chocolate can harden. I love putting it into the fridge because although the chocolate hardens, the pumpkin pie peanut butter still stays nice and smooth and gooey.

Step 9

Once you’re ready to eat them, pop them out of the silicone molds and enjoy.

Step 10

Optional: sprinkle each with flaked sea salt and a small pinch of pumpkin pie spice

Step 11

Store in the fridge.

↑Support creators by visiting their site 😊

0 liked

0 disliked