Pumpkin Peanut Butter Cups
gluten free | vegan
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gluten free and vegan
perfect for fall
freezer friendly
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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!
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Find the full recipe at
oliviaskitchen.com
Find the full recipe at
oliviaskitchen.com
Get the recipe!
Healthy meals & indulgent desserts for your delicious balanced life.
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