I love peanut butter. But seriously. I might have a peanut butter addiction. I often don’t even buy a jar, because if I have one nearby it’ll be empty within a week. I will use other food just as a mode of transportation, as a way to get the peanut butter inside my body. Bananas with peanut butter, dates with peanut butter, toast with peanut butter… you name it. I’m very happy with the invention of 100% nut butters, they taste great and don’t have any added oils or salt. So I can feel less guilty about eating it.
I’ve made several recipes with peanut butter before, you can check out my peanut butter cups or peanut butter brownies. I even made a peanut butter curry for dinner.
When I had some leftover pumpkin puree from making healthy pumpkin pies, I was looking for a way to use it in a new recipe. As I’ve told you about my peanut butter addiction, I thought it would be a great experiment to make healthy pumpkin peanut butter cups! They turned out really good! And they’re vegan, gluten free and raw.
Check out the super easy (only 3 ingredients!) recipe below.
1 bar extra dark chocolate
6 tbsp pumpkin puree
6 tbsp peanut butter
Melt half of the dark chocolate and pour it into 6 silicone muffin cups. Put them in the freezer.
In a bowl, mix the pumpkin puree and peanut butter. Divide the mixture over the 6 muffin cups.
Put them back in the freezer while you melt the other half of the dark chocolate. Pour the chocolate on top of the pumpkin mixture and put them in the fridge until serving. You can store them for about a week in the fridge.
They’re a delicious healthy snack but also great for dessert!
If you like this recipe, you might also like my sweet potato pies or my oreo chocolate mousse gardens.