Pumpkin Spice Chocolate Peanut Butter Cups

Riiight when you thought this was a picture of a regular ol’ peanut butter cup…. ha! I gotchuuu. It’s pumpkin spice and it’s going to change your life.

I remember a year or two ago I bought a fall inspired flavored peanut butter and was completely blown away. It was smooth and creamy and had cardamom in it. I never knew nut butters could take on seasonal flavors. But now I know. And, now I can never not know, you know?

So I made it a point to experiment with nut butters some more. I need to try all the flavors of nut butters I can possibly try. I need to go right up to the edge, look over, soak in the glory of flavored nut butters. I feel like I’m pushing this whole thing a little too far and making zero sense in the process. Yep?

So I made some pumpkin spice peanut butter because ’tis the season. I personally like to eat it straight from the bowl once it’s all mixed up. Buuut guess what. You can also take it to a whole new level and put them into chocolate cups. And then you can store them in your fridge so that every single time you open the fridge they just stare at you and yell EAAAT MEEE. Until you eat all of them.

It’s true. It happened to me.

So let’s make some Pumpkin Spice Chocolate Peanut Butter Cups!

First melt the chocolate. I do this in the microwave, stirring every 30 seconds until it’s smooth. Add the coconut oil to the chocolate and stir until it’s smooth and drizzly and well incorporated.

Check out the molds I have from amazon HERE!

I place my molds on a baking sheet or cutting board to keep them flat.Add a little drizzle to the candy cup molds. Then, use a chopstick or toothpick or other side of a spoon to press the chocolate up the walls and really coat the bottom and sides with the chocolate.

In a small bowl, whisk together the peanut butter, agave nectar, almond flour, pumpkin pie spice, and sea salt. Add about 1/2 – 1 teaspoon of the peanut butter mixture into each chocolate cup, leaving some room to top it off with chocolate.

Add some chocolate on top of the peanut butter center to cover it with chocolate.

Place the cups in the fridge for at least 1 hour so the chocolate can harden. I love putting it into the fridge because although the chocolate hardens, the pumpkin pie peanut butter still stays nice and smooth and gooey.

Once you’re ready to eat them, pop them out of the silicone mold. Store in the fridge.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Pumpkin Spice Chocolate Peanut Butter Cups

Pumpkin Spice Chocolate Peanut Butter Cups are the perfect treat to get you into the fall season! So simple to make, refined sugar free + gluten free!

Recipe by:Lindsay Grimes

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Prep: 10 minCook: 1 hrTotal: 59 minute

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Servings: 15 1x

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Ingredients

• 1 cup dark chocolate chips
• 1 tablespoon refined coconut oil
• 1/2 cup natural peanut butter
• 2 tablespoons agave nectar (coconut nectar, honey, or maple syrup also works)
• 1 tablespoon blanched almond flour
• 1 teaspoon pumpkin pie spice
• couple pinches of sea salt
• optional: flaked sea salt and sprinkle of pumpkin pie spice for serving

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Instructions

1. Melt the chocolate in the microwave, stirring every 30 seconds until it’s smooth.
2. Add the coconut oil to the chocolate and stir until it’s drizzly and well incorporated.
3. I place my molds on a baking sheet or cutting board to keep them flat and easily transferrable to the fridge.
4. Add a little drizzle to the candy cup molds.
5. Then, use a chopstick or toothpick or handle side of a spoon to press the chocolate up the walls and really coat the bottom and sides of the mold with the chocolate.
6. In a small bowl, whisk together the peanut butter agave nectar, almond flour pumpkin pie spice, and sea salt. Add about 1/2 – 1 teaspoon of the peanut butter mixture into each chocolate cup, leaving some room to top it off with chocolate.
7. Add some chocolate on top of the peanut butter center to cover it with chocolate.
8. Place the cups in the fridge for at least 1 hour so the chocolate can harden. I love putting it into the fridge because although the chocolate hardens, the pumpkin pie peanut butter still stays nice and smooth and gooey.
9. Once you’re ready to eat them, pop them out of the silicone molds and enjoy.
10. Optional: sprinkle each with flaked sea salt and a small pinch of pumpkin pie spice
11. Store in the fridge.

© The Toasted Pine Nut

Enjoy!! xo