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!