Pat loves sweets especially when there's peanut butter and pumpkin spice involved and has a new recipe to share with you! These Peanut Butter Pumpkin Spice Cups are a perfect snack or dessert and can be stored in the freezer for easy access! They're also gluten free and can be vegan depending on the type of chocolate used!
1 cup chocolate (chips, chunks or a bar broken into pieces will work)
1/2 tsp coconut oil, melted
1/2 cup peanut butter, creamy or chunky
1 tbsp pumpkin spice protein powder (any protein powder OR coconut flour will work as a sub)
1/4 tsp pumpkin pie spice
1/2 tbsp maple syrup
Flaky sea salt, for topping (optional)
Directions
In a microwaveable bowl, combine 1 cup chocolate & melted coconut. Heat in microwave for 30 second increments, mixing well each time
In a separate bowl, combine peanut butter, pumpkin spice protein powder (or coconut flour), pumpkin pie spice & maple syrup. Mix well and form “dough” mixture into 12 disc shapes
Line mini muffin tin with liners and pour some of the melted chocolate in each
Place tin in the freezer and let chocolate harden, about 15-20 minutes
Once chocolate has hardened, remove from the freezer and press peanut butter discs on top of each chocolate layer
Pour remaining melted chocolate over each peanut butter disc until each is covered
Place tin in the freezer for 2-3 hours, or until hardened
Once solidified, remove from the freezer, top with flaky sea salt (optional) & enjoy! Keep stored in the freezer
