I usually try to head as far as out of the box as possible when it comes to ingredients, but my friend Jess told me about this recipe and I decided that sometimes, you just need a simple, tasty recipe. I did opt to make this a Paleo friendly version, but I’ll share both ways of making this with you.
1 cup chocolate chips
5 tbsp. pumpkin puree
5 tbsp. almond butter
1 tbsp. pumpkin pie spice
1-2 tbsp. honey, optional
1. Line a mini muffin pan with paper liners.
2. Pour 1/2 cup of chocolate chips into a microwave safe bowl and heat in 30 second intervals, stirring with a spatula until smooth.
3. Drop 3/4 teaspoon sized dollops of chocolate into each paper liner, covering the bottom of the liner and making chocolate as soon as possible. Repeat until each liner has a chocolate bottom. Freeze for 5-10 minutes or until chocolate has hardened completely.
4. Meanwhile, whisk together pumpkin puree, almond butter, pumpkin pie spice and honey until fully combined.
5. Drop 1/2 teaspoon sized dollops of the pumpkin mixture on top of each piece of hardened chocolate. Repeat until all chocolate is covered.
6. Microwave the remaining 1/2 cup of chocolate until smooth. Drop on top of the pumpkin almond butter mixture, covering entirely. Return to the freezer for 8-10 minutes until hardened.
Keep frozen or refrigerated until ready to serve.
To not make these Paleo, switch out the almond butter for smooth peanut butter and replace the optional honey with 2 tbsp. of sugar. Follow the same instructions.
Move on over Reese’s these are a force to be reckoned with!