Pumpkin Peanut Butter Cups

gluten free | vegan

gluten free and vegan

perfect for fall

freezer friendly

Ingredients

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STEP 1

Melt the chocolate chips and coconut oil together.  Spoon 1 tbsp into paper lined muffin tins and spread up the sides and freeze.

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STEP 2

Stir together the filling ingredients. Scoop 1 tbsp and form into a disc.

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STEP 3

Place the disc on top of the chocolate.

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STEP 4

Top the filling with more melted chocolate and sprinkle with flaky sea salt. Freeze until solid, about 15 minutes.

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STEP 5

Remove the paper liners and enjoy cold from the fridge or freezer!

Find the full recipe at

oliviaskitchen.com

Find the full recipe at

oliviaskitchen.com

Healthy meals & indulgent desserts for your delicious balanced life.