Enjoy this grown-up, lower sugar recipe for copycat Reece’s peanut butter cups! Have fun dipping them in white, dark or milk chocolate and sprinkling on the pumpkin spice. Stash in your fridge for when you need a sensible sweet treat this fall!
- 1 cup pumpkin puree
- 1/2 cup creamy, unsweetened peanut butter
- 1 tbsp. maple syrup
- 2 tsp. pumpkin pie spice + more for sprinkle on top
- 1/2 tsp. salt
- 1 1/4 cup almond flour
- 4 oz. dark, white or milk chocolate chips
- 1 tablespoon coconut oil
- Whisk together the pumpkin pie puree, peanut butter, maple syrup, pumpkin pie spice, and salt.
- Once smooth, add almond flour and stir together.
- Using your hands, roll into small balls and place on a baking sheet lined with parchment paper.
- Chill in the freezer for 10 minutes.
- Microwave the dark and white chocolate in a bowl, stirring every 30 seconds until smooth.
- Split the coconut oil among the two chocolates and stir until smooth.
- Once the pumpkin truffles are done chilling, drop them in the bowls of chocolate to coat. Let the excess chocolate to drip back into the bowl, and place it back on the parchment paper.
- Chill the coated truffles in the fridge for at least 1 hour until the chocolate is hardened.
- When you’re ready to serve and eat, sprinkle with sea salt and more pumpkin pie spice!
- Honey would also work in place of maple syrup!
- Melt your chocolate in a deeper bowl so it will be easier to coat and scoop up the balls once coated.
- Store in the fridge for up to week and a half or in the freezer for longer.