Around here we love our treats and we love love Halloween, so that can be a dangerous combo. So, we were in need of (slightly) healthier candy options around this house. I was going to make some peanut butter cups because who doesn’t like peanut butter cups..but then I was reminiscing of those chocolate covered marshmallow pumpkins. I thought, could they work together? Yes, yes they can!
This recipe is quick to make and can be fun for the kids to help out with. You could even use the pumpkin flavoured marshmallows to make it for a Halloween party.
MAKES 6 CUPS
– 2/3 cup non-dairy chocolate chips
– 1 tablespoon coconut oil
– 1/4 cup mini vegan marshmallows (We love Dandies)
Peanut Butter Mixture
– 1/4 cup natural peanut butter
– 2 teaspoons coconut oil
– 2 teaspoons sweetener of choice (e.g., maple syrup, agave)
– pinch of salt
1. Line muffin tins with 6 paper cups or ideally silicon cups.
2. In a double boiler or a glass bowl over a pot of slightly boiling water (don’t let bowl touch water), melt the chocolate chips and coconut oil.
3. Place approximately 1 tablespoon of chocolate in each of the muffin liners, making sure to spread across the entire bottom of cup. Put it freezer while you prepare peanut butter.
4. In a food processor, combine the peanut butter, 2 teaspoon coconut oil, sweetener, and salt.
5. Take cups out of freezer and place roughly a tablespoon of peanut butter mixture into each cup. Top with 6 mini marshmallows. Put back in freezer for 5 minutes to set peanut butter.
6. Take cups out of freezer and top with a thin layer of chocolate (you may have leftover chocolate and that’s okay). Put in fridge or freezer until set.
8. Store in fridge/freezer until ready to serve.