Homemade Reese Pumpkins
Servings: 6 | Prep: 20 min | Freeze Time: 1 hour
INGREDIENTS
1/2 cup creamy peanut butter
1 tbsp. honey
2 tbsp. almond flour, might need more
3/4 cup Lily’s dark chocolate chips
Everyone loves a good Reese’s peanut butter cup. But I promise you these Homemade Reese Pumpkins are even better than the real thing!
DIRECTIONS
In the bowl mix together the nut butter, honey and 2 tbsp. almond flour until it forms a mass. If the dough doesn’t stick together completely, add a little more almond flour, 1 tsp. at a time, until it forms a single, soft mass and the oils are mostly absorbed (it will look matte).
Melt 1/2 cup chocolate in a microwave safe bowl. Pour chocolate into molds. Freeze for 15-20 minutes.
Add peanut butter mixture to each mold. Place back in freezer for 15-20 minutes.
Melt the remaining 1/4 cup chocolate in a microwave safe bowl and top the peanut mixture.
Place back in freezer for 15-20 minutes or until the chocolate has hardened. Enjoy!
NUTRITION: 1 pumpkin Calories: 261 kcal | Fat: 21g | Carbohydrates: 24g Sugar 5g | Fiber: 7g | Protein: 7g
Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!
I’ve helped hundreds of individuals and women build better relationships with food and make nutrition feel doable again!
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