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.
Total Time:15 mins
Yield:Makes about 9 pumpkins 1x
Ingredients
Scale
1 cup pitted medjool dates, softened (if too hard/firm soak in hot water and strain)
Add the dates, peanut butter + coconut flour using to a food processor and pulse until creamy and well combined
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
Add to tray and repeat with remaining peanut butter mixture
Add to the freezer for a few minutes and begin melting the chocolate in a small saucepan over medium heat (or in microwave)
Dip each “pumpkin” in the chocolate one at a time and evenly coat the egg then place back onto the tray
Drizzle any extra on top and add the eggs to the freezer or fridge to set
Notes
*Store in fridge for 5 days or freezer for 2 months