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Chocolate Peanut Butter Pumpkins Recipe
INGREDIENTS1 cup creamy natural peanut butter ½ cup vanilla protein powder (or peanut butter protein powder) ¼ cup pure maple syrup ½ tsp. salt 8 oz. bag Navitas Organics Bittersweet Cacao Wafers 1 Tbsp. coconut oil |
DIRECTIONSTo a medium bowl, add peanut butter, protein powder, maple syrup, and salt. Mix well until a thick dough forms. Take a heaping tablespoon of dough and roll into a ball. Use your hands to press flat and push inwards from one edge towards center to create an indented oval shape. Take a half teaspoon of dough and shape it like a stem. Lightly press onto the pumpkin-shaped dough. Repeat with remaining dough and place on parchment-lined tray. Place in freezer for about 20 minutes to firm up. To a separate bowl, add cacao wafers and coconut oil. Heat in microwave in 30-second intervals, stirring in between, until melted and smooth. Coat pumpkins in melted chocolate, letting excess drip off. Place back onto parchment-lined tray and back in freezer for 20 minutes or until chocolate has hardened. Enjoy! Makes 10-12 pumpkins Submitted by Chloe Martin | @chloescreativeeats |
Made with rich Bittersweet Cacao Wafers, these festive bites are a fun twist on a classic Halloween candy—delivering all the creamy peanut butter goodness you love, wrapped in a smooth dark chocolate shell. Perfect for spooky gatherings, trick-or-treaters or indulging in a not-so-scary snack at home!
Ingredients
- 1 cup creamy natural peanut butter
- ½ cup vanilla protein powder (or peanut butter protein powder)
- ¼ cup pure maple syrup
- ½ tsp. salt
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8 oz. bag Navitas Organics Bittersweet Cacao Wafers
- 1 Tbsp. coconut oil
Directions
- To a medium bowl, add peanut butter, protein powder, maple syrup, and salt. Mix well until a thick dough forms.
- Take a heaping tablespoon of dough and roll into a ball. Use your hands to press flat and push inwards from one edge towards center to create an indented oval shape.
- Take a half teaspoon of dough and shape it like a stem. Lightly press onto the pumpkin-shaped dough.
- Repeat with remaining dough and place on parchment-lined tray. Place in freezer for about 20 minutes to firm up.
- To a separate bowl, add cacao wafers and coconut oil. Heat in microwave in 30-second intervals, stirring in between, until melted and smooth.
- Coat pumpkins in melted chocolate, letting excess drip off. Place back onto parchment-lined tray and back in freezer for 20 minutes or until chocolate has hardened. Enjoy!