This is the perfect Halloween time or fall treat! These sweet and salty dessert snack bites will have you coming back for seconds and thirds. Enjoy them as an after-dinner treat or a mid-afternoon pick-me-up. Guests will never know that these adorable pumpkins are gluten free and vegan. Make them today and you’ll discover your new favorite fall/Halloween treat.
Meal Prep Friendly
You can certainly make these on the weekend, keep them stored in the freezer, then reach for them throughout the week when you’re craving something sweet but healthier than your average Halloween candy. Double the recipe if you’re making them for more than just yourself so you have plenty ready to go for when you need!
What Equipment Do I Need?
- Silicone Pumpkin Molds – These are the ones I bought.
- Mixing Bowl
- Small Bowl
- Gallon-Sized Plastic Bag
- Potato Masher – If you don’t have one, just use the hard end of something, like a metal water bottle.
Ingredients
- Peanut Butter & Co’s Dark Chocolatey Dreams Peanut Butter – use code GABBY10 for 10% off!
- Maple Syrup
- Almond Flour
- Gluten Free Pretzels
- Gluten/Dairy Free Dark Chocolate Chips
Substitutions
- Gluten Free Pretzels – You can also use whatever type of crushed salted nut you’d like instead.
- Dark Chocolate Chips – You’re welcome to use dairy/gluten free milk chocolate chips instead.
Recipe Tips
- You can also try pulsing the pretzels in a food processor or blender instead of using the plastic bag method – just don’t grind them up too much, you want some large chunks.
- If you don’t want to cover the entire pumpkin in chocolate, you can also just dip the front of each one in it or drizzle the melted chocolate on each one.
Recipe
Chocolate Peanut Butter Pretzel Pumpkins
This is the perfect sweet and salty treat for the Halloween or fall season! It's choc full of smooth chocolate-peanut buttery goodness and crunchy pretzels.
Equipment
- Silicone Pumpkin Molds
- 1 Gallon-Sized Plastic Bag
Ingredients
- 1 cup Peanut Butter & Co’s Dark Chocolatey Dreams Peanut Butter
- 1/3 cup maple syrup
- 1/2 cup almond flour
- 1 cup gluten free pretzels
- 2 1/2 cups gluten/dairy free dark chocolate chips
Instructions
- Make the peanut butter mixture by combining the maple syrup, peanut butter, and almond flour together in a mixing bowl.
- Place the pretzels in the plastic bag and crush them using a potato masher or the base of something hard.
- Add the crushed pretzels to the peanut mixture and mix well.
- Press the peanut mixture into the pumpkin silicone molds. Freeze for one hour.
- Melt the chocolate chips by placing them in a bowl and microwaving them in 30 second intervals, stirring after each one.
- Remove your pumpkins from the molds and dip each one in the melted chocolate. Place them on a small pan with parchment paper or a silicone baking mat.
- Freeze for 30 minutes.
- Enjoy! Keep in the freezer when not consuming.
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