Matcha · 5 min
Dessert · easy
Chocolate Peanut Butter Protein Pumpkins
Homemade Reese's-inspired treats with a protein-packed peanut butter filling and a rich chocolate shell!
Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup maple syrup
- 1/2 cup Just Ingredients Vanilla Protein Powder
- 1 tsp Mooala Original Almond Milk , plus more, if needed
- 1 pinch salt
- 1/2 cup dark chocolate chips
- 1 tbsp coconut oil
Directions
- Prepare the filling: In a medium bowl, combine peanut butter, maple syrup, Just Ingredients Vanilla Protein Powder, salt, and 1 teaspoon of Mooala Original Almond Milk. Mix until a thick, dough-like consistency forms. If the mixture is too dry, add more almond milk ½ teaspoon at a time.
- Melt the chocolate: In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until smooth and fully melted.
- Create the chocolate shells: Spoon a thin layer of melted chocolate into each silicone pumpkin mold. Gently tilt and rotate the mold to spread the chocolate evenly across the bottom and up the sides, creating a full chocolate shell. Freeze for 5–10 minutes until set.
- Add the filling: Once the chocolate has hardened, press a small amount of the peanut butter mixture into each mold, leaving a little room at the top.
- Seal with chocolate: Spoon the remaining melted chocolate over the peanut butter filling, making sure the tops are completely covered and connected to the chocolate around the sides.
- Freeze and enjoy: Return the molds to the freezer for 15–20 minutes, or until completely firm. Carefully pop the pumpkins out of the molds and enjoy!
