Vegan Reese’s Peanut Butter Pumpkins


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Happy Halloween! Any Halloween lovers out there?

I kind of have a love-hate relationship with it. I love the decorations, the treats, but hate the scary movies. In fact, my boyfriend and I just were in Orlando for a night and there was a horror movie convention happening in the hotel we were staying at. So we literally walked into the lobby and saw a 6 ft Michael Myers walking around.

Thanks but NO THANKS. I pretty much hid in the hotel room for the entire night.

Scary movies aside, the Halloween candy is where it’s at. Healthy vegan Halloween candy that is.

And no, I’m not talking about giving out apples for Halloween treats. I’m talking about making your own vegan, naturally-sweetened, super delicious treats at home!


This recipe is definitely a fan favorite. It’s pretty easy to make, using a food processor, and if you have one, a pumpkin candy mold. If you don’t have one, that’s cool too! You can shape the pumpkins yourself.

What I love most is how clean this recipe is. (The original recipe was adapted from Check out her site- she has lots of great clean recipes for sweets.)

This recipe is naturally-sweetened, refined sugar-free, gluten-free, and vegan. And they really give the original Reese’s Peanut Butter Pumpkins a run for their money, you know?

For the chocolate, I like to make my own Homemade Naturally-Sweetened Dark Chocolate to skip any added sugar. If I don’t have cacao butter, I will use Alter Eco’s Total Blackout 100% Cacao Bar, Hu Gems, or Trader Joe’s Completely Cacao Chips.


Vegan Reese’s Peanut Butter Pumpkins

These vegan peanut butter pumpkins are free of dairy, refined sugar, and are sweetened entirely with dates!


  • 1/2 cup medjool dates (pitted)
  • 1/2 cup peanut butter (I look for PB that only has peanuts & maybe salt in it)
  • 1 tbsp ground flaxseed
  • dash of sea salt
  • 1 cup vegan chocolate (see above for recs)
  • 1 tsp coconut oil


  • Prep a baking sheet by lining it with parchment paper.
  • Prep peanut butter filling: Combining pitted medjool dates, peanut butter, ground flax seeds, and salt in a food processor and process until fully combined. 
  • If using a pumpkin mold: squish PB filling into mold to form pumpkins. Pop into freezer to firm.
  • If not using a pumpkin mold: by hand, shape PB filling (1-2 tbsp at a time) form pumpkins (or balls- they'll still be good!). Pop into freezer to firm.
  • Freeze until completely firm, about 30 minutes. 
  • Prep chocolate: If making your own plant-based Homemade Dark Chocolate (linked above) prep the chocolate and stop once the cacao butter is melted and you’ve whisked in the rest of the chocolate ingredients. If using store bought, melt vegan chocolate with a tsp of coconut oil in a double broiler, stirring constantly until fully liquid.
  • One by one, dunk pumpkins (or balls) into melted chocolate, using two forks to toss and coat. Gently place pumpkins on parchment-lined baking sheet and put into freezer until firm.
  • Once chocolate is firm (about 30 minutes), remove pumpkins from freezer and store in refrigertor until ready to eat.

And if you’re in the mood to try some other vegan treats for Halloween, I’ve got you covered!

So there you have it- everything you need for a plant-based healthy Halloween. Enjoy!



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