This past week the news has been quite upsetting and frustrating. Everyday I have opened my phone with headlines of shootings all across the US. Like others, I’m sick and tired of waking up to shootings and wish to have this violence stopped at once. I can only hope and pray that people come to their senses and realize guns should not be the first resort to any matter in life.
Now that I have expressed my feelings on these current events, let’s focus on one of my favorite candies; Reese’s Peanut Butter Cups.
Last year I learned how easy it is to create homemade Reese’s and they taste so much better than the store bought candy. I decided to add a twist to the traditional Reese’s and add a layer of “pumpkin pie”. The outcome? A mouthwatering candy with thick layers of peanut butter and spiced pumpkin pie!
Reese’s Peanut Butter & Pumpkin Pie Cups
( Vegan & Paleo) Serves 15
5 tbsp peanut butter
5 tbsp vanilla protein powder
2 tsp honey
Dash of vanilla extract
5 tbsp pumpkin puree (not pumpkin pie filling)
2 tbsp sifted coconut flour
2 tbsp honey1 pinch of Cinnamon
5 tbsp chocolate chips
1/2 tbsp coconut oil
1. Combine the first set of 4 ingredients in a small bowl & set aside.
2. Mix together the second set of 4 ingredients in a small bowl & set aside.
3. In a microwave, melt the chocolate chips & coconut oil for 1 minute.
4. In a lined small muffin/ cupcake pan, pour 1 tsp (teaspoon) of the melted chocolate. Make sure the chocolate covers the bottom & the sides of the liner. Next add 1 tsp of the peanut butter filling & spread it over the base. Next add 1 tsp of the pumpkin pie filling evenly spread it across the peanut butter filling. Finally, pour 1 tsp of the melted chocolate on top of the 2 fillings.
5. Repeat step 4 as many times as needed until the ingredients run out. This recipe made 15 mini Reese’s cup for me, but if you have a larger muffin pan than I do, there will be around 7 – 10 cups made.
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