It’s the LAST DAY OF NOVEMBER everyone! I am soooo excited about the Christmas season, I can’t even begin to tell you….especially because of all the yummy food. So with this Nov. 30th upon us, let’s go out with my FAVORITE pumpkin recipe I made this season. That’s right you guys, Clean Pumpkin Reese’s Copycat. It’s happening.
So until this October I had never even had a Reese’s before (my boyfriend was appalled)! But I had to try one this Halloween to see how it would compare to this recipe I found. So I tried my mini Reese (yes I was immediately addicted) and then I proceeded to make this clean version.
Let’s admit, sometimes when we find a clean copycat recipe, it takes a couple tries before we get it close to the original. That DID NOT HAPPEN for this recipe. It was amazing. Not only as good as the original, but better.
My family could not believe how equally delicious it was to a real Reese’s cup. Of course I was on my Fall pumpkin kick during this recipe, so I was super excited to combine the pumpkin flavor with the chocolate. It was a fantastic pairing and the pumpkin wasn’t overwhelming.
There is something about REAL ORGANIC CHOCOLATE that tastes so much better than regular chocolate that has all the added sugar. It just tastes…real. It really made this recipe as spectacular as it was.
I think I had one of these every morning for breakfast with my Shakeology until they were gone (which wasn’t very long considering my family devoured them). But it’s so nice to have this simple recipe for a candy we all love. On occasions like Halloween we don’t have to feel bad about putting crappy and processed foods into our bodies. We can make healthy versions that are just as yummy and satisfy that sweet tooth.
I used my favorite Chocolate Melting Pot from Wilton for this recipe, and so many others that involve melting chocolates. It’s super easy to use, clean, and it melts the chocolate quickly.
I adapted this recipe from Taavi, the girl behind the delicious food blog Healthie Nut. She’s a genius, and this recipe proves it. Go check out her blog for some more great recipes!
- 2 cups organic chocolate chips
- 1 T. coconut oil
- ⅔ cup natural peanut butter (I personally like the crunchy)
- ⅓ cup + 1 T. pumpkin puree
- 1 T. maple syrup
- 1 tsp. pumpkin pie spice
- Line cupcake/muffin tins with liners.
- Melt your chocolate chips and coconut oil in a double boiler (or melting pot) over low heat.
- Pour 2 T. of chocolate into each liner (more or less depending on how big you want them. Using a spoon, spread the chocolate around the sides and bottom of the liner. Freeze for 15 min until firm.
- In a bowl, whisk together the peanut butter, pumpkin puree, maple syrup, and pumpkin spice. Scoop about 1½ T. of mixture and spread evenly over the frozen chocolate.
- Pour another layer of chocolate, about 1.5 T, over the pumpkin mixture and coat evenly. Freeze for 15-20 min. Store in the refrigerator to prevent melting.