The title of this recipe gives it all away! Peanut Butter Cups are my favorite Halloween Candy, next to Almond Joy. Instead of choosing, I crammed them together. I’m talking dark chocolate, peanut butter, and coconut with a hint of pumpkin. Add in a little almond crunch and you have the perfect October treat!
Tips for Making Peanut Butter Cups:
- Microwave your dark chocolate in 30 second intervals in a heat proof bowl. I stir in between each heating, stopping when they’re almost done. Keep stirring until all chocolate is melted.
- Make sure each layer is set before moving to the next.
- Substitute your Peanut Butter for Almond Butter or Cashew Butter.
- You can also swap your almonds for walnuts or pecans.
- Make your Coconut layer, by blending shredded coconut in a food processor until it becomes a mushy powder.
- Use small cupcake liners to make your chocolate cups.
- Store in the fridge or freezer.
- Homemade Peanut Butter Cups will stay fresh in the fridge for 2 weeks and keep in the freezer for up to a month.
- Chop your cups into quarters and add them to your favorite ice cream.
These little bites of goodness are a great naturally sweetened Halloween Candy to give to friends, or just snack on while watching Hocus Pocus for the um-teenth time.
I hope you love these Pumpkin Coconut Cups as much as I do!
The only way I know how to describe them is:
Chocolatey, Crunchy, Coconut Flavored, Pumpkin Spice, Melt in Your Mouth, and Delicious Easy Dessert Recipe!!
Need more Pumpkin Ideas? Try these Pumpkin Butterscotch Cookies!!
Dark Chocolate Coconut Pumpkin Peanut Butter Cups
- 4 Cups (600 g) Dark Chocolate Chunks
- 3 Tbsp Coconut Oil melted
Pumpkin Peanut Butter Layer
- 1/3 Cup (85 g) Peanut Butter Substitute any Nut Butter
- 1/3 Cup (85 g) Pumpkin Puree
- 1 tsp Pumpkin Spice
- 2 tsp Maple Syrup
- 3 Cups (300 g) shredded unsweetened coconut
- 1 tsp Vanilla
- ½ Cup (55 g) Chopped Almonds
- Sprinkle of Sea Salt
Line a 12 count small muffin tin with paper cupcake liners.
In a microwave safe bowl, melt 2 cups Dark Chocolate Chunks with 1.5 Tbsp Melted Coconut Oil. Heat in three 30-second intervals, stirring in between. DO NOT heat all at once. If there are some pieces not melted by the last interval, just stir until smooth.
Scoop 1 Tbsp of the melted chocolate into each liner.
Place tray in the freezer for 5-8 minutes until hard.
Meanwhile combine pumpkin, peanut butter, pumpkin spice and maple syrup in a small sauce pan. Stir on low heat until melted and well mixed. Remove from heat and set aside.
When first chocolate layer is set, remove from freezer.
Scoop ½ -3/4 Tbsp of Pumpkin Peanut Butter Mix onto each chocolate layer. Gently flatten with fingertips. Place tray back in the freezer for 10 minutes.
Make Coconut Layer.
Add shredded coconut and vanilla to a food processor. Blend until resembles a mushy powder.
Remove try from freezer and add a thin layer of coconut to the peanut butter.
Return to freezer for 5 minutes.
Make second batch of chocolate (same as first layer).
Remove tray from freezer.
Spoon 1 Tbsp of melted dark chocolate onto coconut layer.
Sprinkle with chopped almonds.
Return tray to the freezer for an additional 5-8 minutes.
Once Cups are hard, remove from paper liners to eat.
Sprinkle with sea salt and enjoy!!