4-ingredient Reese’s Pumpkins! (vegan)

4-ingredient Reese’s Pumpkins! Sharing how to make these easy and healthier copycat Reese’s Pumpkins at home. Using all gluten-free and vegan ingredients.

Raise your hand if you straight up DEVOUR Reese’s pumpkins or eggs …or really anything Reese’s for that matter.

You are in for a flipping delight with these fam. We are making COPYCAT Reese’s Pumpkins except they’re healthier and vegan and gluten-free. Plus they’re super easy to make with only 4 ingredients!!

I know, I know – sounds too good to be true. But I swear these are actually so good and beyond delicious to make. I like to keep them in the freezer to have on hand at all times. Not just for fall. And once spring rolls around, you can make my Dark Chocolate Peanut Butter Caramel Eggs or Healthier Copycat Reese’s Eggs too! Ezra is also absolutely obsessed with all of these. And if you want to keep things lower in sugar since there are a lot of dates involved, you can also dip them in unsweetened cacao chips or something. They still taste absolutely amazing.

What’s in these healthier Reese’s pumpkins:

• Pitted medjool dates, softened (if too hard/firm soak in hot water and strain)
• Creamy peanut butter 
• Coconut flour (or sub 1/3 almond flour)
• Dark chocolate

How to make cutie chocolate peanut butter pumpkins:

1. Add the dates, peanut butter + coconut flour using to a food processor and pulse until creamy and well combined
2. Line a baking sheet or plate with parchment paper and take about 1-2 tablespoons of the peanut butter mixture into your hand and form into a pumpkin then add a stem on top using more of the mixture
3. Add to tray and repeat with remaining peanut butter mixture
4. Add to the freezer for a few minutes and begin melting the chocolate in a small saucepan over medium heat (or in microwave)
5. Dip each “pumpkin” in the chocolate one at a time and evenly coat the egg then place back onto the tray
6. Drizzle any extra on top and add the eggs to the freezer or fridge to set