Raw Chocolate Pumpkin Peanut Butter Cups
Raw Chocolate Pumpkin Peanut Butter Cups
Prep
10min
Total
18min
Servings
8
Ingredients
7
Level
Mod
Prep
10min
Total
18min
Servings
8
Ingredients
7
Level
Mod
Recipe by:Raw Food Magazine
Raw Chocolate Pumpkin Peanut Butter Cups
Prep:10minTotal:18minServes:8
Ingredients
Directions
  1. Combine cacao powder, raw honey and coconut oil in a bowl. Stir thoroughly together to get a smooth creamy mixture.
  2. Fill the cupcake liners with just enough chocolate to cover the bottom. This will make roughly 8-10 if you are using full size cupcake liners, 16-24 mini-cupcake liners.
  3. Reserve the rest of the chocolate and place the cupcake liners in the freezer for 8-10 minutes.
  4. Combine pumpkin puree, peanut butter and cinnamon in a second bowl to form a thick paste.
  5. Remove liners from freezer and top each with a spoonful of pumpkin-peanut butter paste.
  6. Using the rest of the chocolate, fill each cupcake liner to cover the filling.
  7. Top each with a sprinkle of unsweetened coconut flakes (optional) and freeze until solid to have a raw Halloween Reese’s thats better than the real thing!
Ingredients
Directions
  1. Combine cacao powder, raw honey and coconut oil in a bowl. Stir thoroughly together to get a smooth creamy mixture.
  2. Fill the cupcake liners with just enough chocolate to cover the bottom. This will make roughly 8-10 if you are using full size cupcake liners, 16-24 mini-cupcake liners.
  3. Reserve the rest of the chocolate and place the cupcake liners in the freezer for 8-10 minutes.
  4. Combine pumpkin puree, peanut butter and cinnamon in a second bowl to form a thick paste.
  5. Remove liners from freezer and top each with a spoonful of pumpkin-peanut butter paste.
  6. Using the rest of the chocolate, fill each cupcake liner to cover the filling.
  7. Top each with a sprinkle of unsweetened coconut flakes (optional) and freeze until solid to have a raw Halloween Reese’s thats better than the real thing!
Directions
  1. Combine cacao powder, raw honey and coconut oil in a bowl. Stir thoroughly together to get a smooth creamy mixture.
  2. Fill the cupcake liners with just enough chocolate to cover the bottom. This will make roughly 8-10 if you are using full size cupcake liners, 16-24 mini-cupcake liners.
  3. Reserve the rest of the chocolate and place the cupcake liners in the freezer for 8-10 minutes.
  4. Combine pumpkin puree, peanut butter and cinnamon in a second bowl to form a thick paste.
  5. Remove liners from freezer and top each with a spoonful of pumpkin-peanut butter paste.
  6. Using the rest of the chocolate, fill each cupcake liner to cover the filling.
  7. Top each with a sprinkle of unsweetened coconut flakes (optional) and freeze until solid to have a raw Halloween Reese’s thats better than the real thing!
Notes

raw-chocolate-pumpkin-peanut-butter-cups1 (1)

Raw Food Magazine

Chef: 

We love discovering new recipes, ideas and research and share inspirational raw foodist with you. If you're looking for a recipe for your family, a quick snack, a great nightly meal or a tasty treat that will not put on the pounds, then you have came to the right place.