Vegan Chocolate Peanut Butter Pumpkins

I’m not going to bore you with a lot of writing, I’ll  just go right ahead to the recipe. But I do want to not that you don’t have to make these peanut butter cups into pumpkins. It’s an idea for Halloween, but these can be made any time of year into any shape. There isn’t any pumpkin in these, they are basically a vegan Reese’s peanut butter cup.

*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.

Vegan Chocolate Peanut Butter Pumpkins

Makes 30 mini pumpkins

Ingredients

  • ½ cup peanut butter $0.40
  • ½ cup powdered sugar $0.40
  • ½ tsp vanilla $0.23
  • Water, if necessary for consistency
  • 10 oz vegan chocolate chips $3.60
  • 1 tsp paraffin wax $0.50

Total Cost: $5.13

Cost per piece: $0.17

Instructions

  1. In a stand mixer or bowl with electric beater, mix the peanut butter, and vanilla.
  2. Add the powdered sugar and blend until consistent. You want the mixture to be thick enough to shape, like thick cookie dough. Different brands of peanut butter have various consistencies, so you may have to adjust your amounts.
  3. Place the peanut butter mixture in the fridge or freezer to make it harden. You will definitely need to do this if you are planning on cutting out shapes and dipping them in chocolate instead of using a mold.
  4. Melt the chocolate in a double boiler. For a better result, add some edible paraffin wax to the chocolate. This will make the chocolate stay firm when left at room temperature. If you can’t or don’t want to use the wax, I would suggest keeping the peanut butter pumpkins in the refrigerator. It’s fine, either way they taste great.
  5. If you cut out your own shapes from the peanut butter and froze them, dip them in the chocolate and lay them on wax paper. If you are using a mold like I did, put a little chocolate in the mold, place some of the peanut butter mixture on top of the chocolate, and then fill the mold with chocolate until full. You can use a toothpick to spread around the chocolate if necessary.
  6. Place the shapes or molds into the fridge overnight, or into the freezer for one hour. Remove from molds or wax paper and store in a container.

If you end up making this recipe, don’t forget to tag me on Instagram @emilymeansy



1 thought on “Vegan Chocolate Peanut Butter Pumpkins”

  • I have noticed you don’t monetize your blog, don’t waste your traffic, you can earn additional bucks every
    month because you’ve got high quality content.
    If you want to know how to make extra bucks, search for:
    Boorfe’s tips best adsense alternative

Leave a Reply

Your email address will not be published.