Halloween is fast approaching, and the quest for the perfect festive treat is on! If you're a fan of Reese's pumpkins but need a gluten-free, allergy-friendly alternative, we've got just the recipe for you. These homemade Reese's pumpkins are not only delicious and easy to make but also require no baking. By the end of this post, you'll know exactly how to create these delightful treats that are sure to impress both kids and adults alike.
Why You'll Love This Recipe
- Allergy-Friendly: Completely gluten-free and can be adapted for other dietary needs.
- Simple Ingredients: Uses common pantry staples you likely already have.
- No-Bake Convenience: Perfect for a quick and easy dessert without the need for an oven.
- Fun Activity: Great recipe to make with kids during the Halloween season.
- Deliciously Decadent: Combines rich dark chocolate with a creamy peanut butter filling.
Key Ingredients
- Dark Chocolate Chips: Provides a rich, slightly bitter contrast to the sweet peanut butter filling.
- Coconut Oil (Optional): Helps the chocolate coating to be smoother and easier to work with.
- Peanut Butter: Smooth, unsweetened peanut butter creates the classic creamy filling.
- Maple Syrup: Natural sweetener that adds depth of flavor without refined sugars.
- Almond Flour: Adds structure to the filling while keeping it gluten-free.
- Vanilla Extract: Enhances the sweetness and adds a warm, comforting flavor.
- Salt: Balances the sweetness and enhances the overall taste.
Tips for Perfect Homemade Reese's Pumpkins
- Shaping the Pumpkins:
- Chill the peanut butter filling before shaping to make it easier to handle.
- Use a pumpkin-shaped cookie cutter for a festive look, or mold them by hand.
- Melting the Chocolate:
- Use a double boiler or microwave in short intervals, stirring frequently to prevent burning.
- Adding a bit of coconut oil helps achieve a smoother, shinier chocolate coating.
- Customizing Flavors:
- Add a pinch of cinnamon or pumpkin spice to the filling for an autumnal twist.
- Substitute peanut butter with almond or sunflower seed butter for a different flavor or to accommodate allergies.
- No-Bake Dessert Ideas:
- If you love no-bake desserts, be sure to check out our 3-Ingredient Strawberry Frozen Yogurt for another easy and delicious treat.
Step-by-Step Instructions
Make the Filling:
- Combine peanut butter, maple syrup, almond flour, vanilla extract, and salt in a bowl.
- Mix until smooth and refrigerate for 20 minutes.
Shape the Pumpkins:
- Roll out the chilled filling between parchment paper.
- Cut out pumpkin shapes or mold by hand.
- Place on a lined baking sheet and freeze for 15 minutes.
Prepare Chocolate Coating:
- Melt dark chocolate chips and coconut oil until smooth.
Coat the Pumpkins:
- Dip each pumpkin shape into the melted chocolate.
- Allow excess to drip off and place back on the baking sheet.
Set and Serve:
- Refrigerate until chocolate sets.
- Enjoy or store for later.
Related Recipes You’ll Love
To enhance your gluten-free baking journey, check out these popular recipes on our blog:
- How to Gluten-Free Baking Without Xanthan Gum
Learn alternative methods for gluten-free baking without the use of xanthan gum. - 3-Ingredient Strawberry Frozen Yogurt
A quick and healthy dessert that's perfect for any time of the year. - Easy Chocolate Dipped Watermelon Bites
A refreshing treat combining juicy watermelon and rich chocolate.
FAQ
Can I make these pumpkins vegan?
Yes! Simply use vegan dark chocolate chips and confirm that your maple syrup and peanut butter are vegan-friendly.
What can I use instead of almond flour?
You can substitute almond flour with oat flour. If using coconut flour, use less since it's more absorbent. Adjust until you reach the desired dough consistency.
How should I store these homemade Reese's pumpkins?
Store them in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to a month.
Gluten-Free Homemade Reese's Pumpkins
These gluten-free homemade Reese's pumpkins are a delightful no-bake Halloween dessert, perfect for those seeking allergy-friendly treats. Rich dark chocolate encases a creamy peanut butter filling for a treat that's both fun to make and delicious to eat.
Equipment
- Mixing bowls
- Microwave-safe bowl or double boiler
- Pumpkin-shaped cookie cutter (optional)
- Spoon or spatula
- Fork
Ingredients
Chocolate Coating:
- 1 ½ cups dark chocolate chips
- 1 tablespoon coconut oil optional, for smoother chocolate
Peanut Butter Filling:
- ¾ cup smooth unsweetened peanut butter
- 3 tablespoons maple syrup
- ¼ cup almond flour Protein Powder can be used as a replacement
- ¼ teaspoon vanilla extract
- Pinch of salt
Instructions
Prepare the Peanut Butter Filling:
- In a mixing bowl, combine the peanut butter, maple syrup, almond flour, vanilla extract, and a pinch of salt.
- Mix until a smooth, thick dough forms.
- Refrigerate the mixture for about 20 minutes to firm up.
Shape the Pumpkins:
- Remove the filling from the refrigerator.
- Roll out the mixture between two sheets of parchment paper to about ½ inch thickness.
- Use a pumpkin-shaped cookie cutter to cut out shapes. If you don't have one, mold small oval shapes by hand.
- Place the shaped fillings on a parchment-lined baking sheet.
- Freeze for 15 minutes to harden.
Prepare the Chocolate Coating:
- In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips and coconut oil together until smooth.
- If microwaving, heat in 30-second intervals, stirring each time to prevent burning.
Coat the Pumpkins:
- Using a fork, dip each peanut butter pumpkin into the melted chocolate, ensuring it is fully coated.
- Allow excess chocolate to drip off before placing it back onto the parchment-lined baking sheet.
Set the Chocolate:
- Refrigerate the coated pumpkins for about 20 minutes or until the chocolate is completely set.
Serve and Store:
- Enjoy immediately, or store in an airtight container in the refrigerator for up to one week.
- For longer storage, you can freeze them for up to a month.
Notes
Decoration: Before the chocolate sets, sprinkle chopped nuts or festive sprinkles on top for added texture and visual appeal.
Flavor Variations: Add a pinch of cinnamon or pumpkin spice to the peanut butter filling for an extra autumnal flavor.
Nut-Free Option: Substitute peanut butter with sunflower seed butter to make it nut-free.
Smoother Chocolate: Adding coconut oil to the chocolate helps it melt smoothly and gives a glossy finish.
Flavor Variations: Add a pinch of cinnamon or pumpkin spice to the peanut butter filling for an extra autumnal flavor.
Nut-Free Option: Substitute peanut butter with sunflower seed butter to make it nut-free.
Smoother Chocolate: Adding coconut oil to the chocolate helps it melt smoothly and gives a glossy finish.
Tried this recipe?Let us know how it was!
