Vegan Reese's Peanut Butter Pumpkins
These vegan peanut butter pumpkins are free of dairy, refined sugar, and are sweetened entirely with dates!
Ingredients
- 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
Instructions
- 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.