I love peanut butter. I think most people can relate to that statement. I love its creamy texture, naturally sweet flavor and the fact that it pairs well with nearly anything. I don’t know how or why I never loved it as a kid…but then again I only knew peanut butter in the form of a pb&j sandwich and, in all honesty, that is probably my least favorite way to eat it!
Besides pb&j, one of the most iconic combinations is peanut butter and chocolate. Sweet and salty; a match made in heaven. Since it’s fall, of course I had to add in pumpkin, making these mouth-watering Pumpkin Peanut Butter Cups absolutely irresistible.
These cups are raw, vegan and only 6 ingredients. They can be made Paleo and allergy friendly by substituting sunflower seed butter for the peanut butter.
Recipe makes 12 Pumpkin Peanut Butter Cups
Since I know some people are allergic to peanuts, or prefer the taste of other nuts/seeds, you may substitute any creamy nut or seed butter for the peanut butter.
I provided a link to the type of silicon mold I used, but any silicon mold should work. Just note that different shaped or sized molds may use a different quantity of chocolate.