A fun treat for the best day of the year. When I found these pumpkin molds at TJ Maxx I knew exactly what to do with them… These Reese’s will taste just as good if you make them in a regular shaped mold, and eat them on a day that’s not Halloween!
As a former crunch bar lover, the toasty millet peanut butter filling fills me with joy. If you can’t find millet, try subbing it for rice crispies, or toasty roasted quinoa crunchies. You can’t go wrong when it’s tucked into its silky chocolate home.
Vegan Pumpkin Reese’s Cups
Ingredients:
16 oz semisweet chocolate chips
3/4 c creamy peanut butter
3 T coconut oil, melted
1/3 c powdered sugar
1/8 c millet
cooking spray
pumpkin or cup-shaped silicon mold
Method:
1. In a small skillet, lightly spray cooking oil. Over medium heat, toast the millet, stirring frequently, until browned and smelling toasty. Set aside.
2. In a food processor pulse peanut butter, 2 tablespoons of melted coconut oil, and powdered sugar until well incorporated. You can also mix by hand.
3. Fold toasted millet into the peanut butter mixture. Set mixture aside while you prepare the chocolate.
4. Melt half of your chocolate chips. Mix in 1/2 tablespoon of melt coconut butter. Pour a layer of cholate into each mold, enough to generously cover the bottom.
5. Place in the freezer for about 10 minutes, until chocolate is hard. Don’t skip this, or the peanut butter layer will fall through the chocolate!
6. Divide the peanut butter layer into your molds, about 1 tablespoon per mold, but this will depend on the size of your molds. I prefer to not spread it to the very edge, as this might show through the chocolate.
7. Melt the rest of the chocolate chips. Mix in the last 1/2 tablespoon of melted coconut butter. Pour remaining chocolate over the peanut butter filling, and freeze for another 10 minutes.
8. When peanut butter cups feel firm enough, pop them out of their mold and enjoy!