10.09.2016

Chocolate Peanut Butter Pumpkins {dairy + gluten free}

This recipe is another fun Halloween or fall treat that I came up with while I was waiting for my Halloween Chocolate Bark to chill. I had some leftover chocolate and white chocolate/peanut butter, and I had picked up this really cute silicone pumpkin ice cube tray from Dollar Tree. It was pefect! 

You could definitely use sunflower butter or almond butter instead of peanut butter, or just use dairy free white chocolate alone. It would even be fun with solid chocolate as well. It is such a versatile recipe and is so much fun for the kids to help with also. My little one loved helping me fill the molds and then popping out the pumpkins once they were solid again. What a fun day we had! 

Chocolate Peanut Butter Pumpkins {dairy + gluten free}


  • 1 cup dairy free chocolate chips 
  • 1 Tbsp coconut oil
  • 6 oz. dairy free white chocolate 
  • 1/2 cup peanut butter

In a small bowl, melt the chocolate chips and coconut oil in the microwave until smooth. 

In another bowl, melt the white chocolate and peanut butter in the microwave and stir until smooth. 

Using a silicone pumpkin mold (or another shape), fill each mold halfway with the white chocolate peanut butter. Fill the rest of the way with the melted chocolate and smooth out the top of each mold. 

Chill in the refrigerator until set, at least one hour. Once set, press each chocolate out of the mold. Store in the refrigerator.

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