No-bake Peanut Butter Cups

🕥 Prep time: 20 mins (+ 1 hr freeze)* | 🥣 Serving: 12 cups | Recipe by: @nourishedbirdie

Fall just called... and it wants peanut butter cups!!! 🎃
@nourishedbirdie took a classic chocolate PB cup and gave it a cozy autumn twist. Creamy peanut butter, pumpkin puree, and warm pumpkin spice make a cookie-dough-style filling, boosted with EarthChimp vanilla, then tucked into a melted chocolate shell. No oven, no fuss. Just mix, layer, freeze, and you’ve got a stash of treats ready in the freezer whenever a craving hits.

Ingredients:

1 bag (10–12 oz*) dairy-free chocolate chips
1 cup peanut butter (natural, no added sugar works best)
1/2 cup pumpkin puree

2 scoops (1 serving) EarthChimp vanilla
1 tbsp pumpkin spice
1 tbsp coconut oil

Instructions:

In a bowl, mix the peanut butter, pumpkin puree, EarthChimp vanilla, and pumpkin spice until it looks like cookie dough.
Melt the chocolate chips with the coconut oil until smooth. Use short bursts in the microwave, stirring in between, or a double boiler.
Line a 12-cup muffin tin with cupcake liners (or tinfoil, Alexandra’s trick!).
Spoon a little melted chocolate into the bottom of each liner.
Scoop a quarter-sized piece of filling, flatten it into a disc, and press it gently on top of the chocolate.
Spoon more chocolate over the top to cover the filling completely.
Repeat until you have 12 cups.
Freeze for about 1 hour, until firm. Let them sit for 5 minutes before eating, and keep the rest in the freezer.