Homemade Reese’s Peanut Butter Pumpkins (with protein!)
These Homemade Reese’s Peanut Butter Pumpkins are an easy no-bake fall treat with a creamy protein peanut butter filling and rich chocolate coating.
Servings:
12
pumpkins
Calories:
227
kcal
Equipment
- Silicone pumpkin mold
- Medium mixing bowl
- Microwave-safe bowl
- Rubber spatula or spoon
- Small spoon or food-safe pastry brush, for coating the molds
- Food scale/measuring spoons
- Baking sheet or small tray, to keep the silicone mold stable
Ingredients
- 250 grams creamy or crunchy peanut butter
- 30-40 grams vanilla protein powder
- 40 grams maple syrup
- 5 grams vanilla extract
- 1 gram fine sea salt
Chocolate Coating
- 300 grams dark, milk, or semi-sweet chocolate chips
- 12 grams coconut oil
Instructions
-
Make the peanut butter filling: Add the peanut butter, protein powder, maple syrup, vanilla extract, and sea salt to a medium bowl. Stir until everything is well combined and the mixture is smooth and thick. Set aside while you prepare the chocolate.
-
Melt the chocolate: Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20–30 second intervals, stirring well between each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate.
-
Spoon a small amount (1 tablespoon or so) of melted chocolate into each cavity of your silicone pumpkin mold. Use the back of a small spoon or a food-safe pastry brush to spread the chocolate evenly across the bottom and up the sides of each cavity. Make sure the entire mold is coated so the peanut butter filling will be completely enclosed.
This recipe makes roughly 12 pumpkins.
-
Place the silicone mold on a small baking sheet or tray and transfer it to the freezer for 5–10 minutes, or until the chocolate is firm. If any areas of the shell look thin, add another small layer of melted chocolate and chill again until set.
-
Add the peanut butter filling: Spoon the peanut butter mixture into each chilled chocolate shell (generous 2 tablespoons). Gently press the filling down and smooth the tops, leaving a little room at the top of each cavity for the final layer of chocolate.
-
Seal with chocolate: Spoon the remaining melted chocolate over the peanut butter filling. Spread the chocolate all the way to the edges of each cavity, making sure the filling is completely covered and the edges are sealed.
-
Chill until firm: Return the mold to the freezer for 15–20 minutes, or until the chocolate is completely firm.
-
Remove from the molds: Once the chocolate is fully set, gently peel the silicone mold away (be careful with the stems!) from each pumpkin and carefully pop them out. Store the peanut butter pumpkins in an airtight container in the refrigerator until ready to enjoy.
Nutrition
Serving:
1
pumpkin
|
Calories:
227
kcal
|
Carbohydrates:
17
g
|
Protein:
8
g
|
Fat:
16
g
|
Nutritional information is automatically calculated and should be used as an approximation only.
