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You are here: Home / Dessert / Homemade Healthy Reese’s Sunbutter Pumpkins (Nut-free)

October 31, 2020

Homemade Healthy Reese’s Sunbutter Pumpkins (Nut-free)

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These Healthy Sunbutter Pumpkins are the perfect Reese’s dupe, but they’re free of nuts, dairy, soy, and refined sugar. Homemade Halloween candy? Yes, please!

Side view of stack of chocolate pumpkins with sunbutter drizzle

Happy Halloween! I love this spooky holiday. Today you’re getting one of the best healthy dupes ever: Reese’s Pumpkins.

All treats and just one trick today… looks and tastes like Reese’s Pumpkins, but they’re healthy, vegan, and nut-free!

Why is it that those pumpkin shapes taste extra delicious? Not a clue, but they definitely do. However, those Reese’s are filled with dairy, soy, peanuts, and tons of sugar, so I haven’t had a chocolate pumpkin in years. Until now.

Somehow, these are even better than store-bought Pumpkins thanks to the ideal amount of natural sweetness and an added layer of drizzled Sunbutter. They pair well with a pumpkin pie smoothie.

They’re also surprisingly easy to make. Only 6 ingredients and no baking required. Think of the ‘nutty’ inside as a raw cookie that we’ll coat in chocolate.

I made the exec decision to freeze these treats, and that was definitely the right call. The texture is perfect right out of the freezer!

As usual, Jimmy and I are basically dueling over who gets to eat these because they’re that good. The struggle is real when you both love nutty chocolate Pumpkins very much.

We’re enjoying these while rewatching Harry Potter for the 100th time (our October tradition). Whether you make these for yourself or as a healthy candy alternative for your kids, you’ll love this modern, healthy take on a classic.

Top view of chocolate pumpkins on tray

THIS RECIPE IS:

  • vegan + vegetarian
  • gluten-free
  • grain-free
  • refined sugar-free
  • anti-inflammatory
  • oil-free
  • paleo
  • dairy-free
  • corn-free
  • soy-free
  • peanut-free
Homemade Healthy Reeses Sunbutter Pumpkins Ingredients Shot

TOOLS:

  • Parchment Paper
  • Double Boiler
healthy reeses sunbutter inside top view
healthy reeses sunbutter inside side view

FAQs:

I don’t have pumpkin cookie cutters. Can I use another shape?

Sure! Use a shape that’s similar to a circle because it will be sturdier and easier to dip.

Can I use nut butter?

Yes, you can use a nut butter instead if you prefer. I would recommend a ‘drippy’ nut butter like raw almond butter.

How do I store these?

The freezer is the best place to store these pumpkins! Don’t worry, you won’t have to wait for them to thaw — they were perfect to eat right out of the freezer. Since we’re not using preservatives or additives, natural chocolate tends to melt quicker and the freezer will prevent that.

healthy reeses dipped in chocolate
healthy reeses stack top view with pumpkin spice

If you try these Healthy Sunbutter Pumpkins, please leave a comment and rate it below. Would love to hear what you think!

Side view of stack of chocolate pumpkins with sunbutter drizzle

Healthy Reese’s Sunbutter Pumpkins

Plantivore Kitchen
These Healthy Sunbutter Pumpkins are the perfect Reese's dupe for homemade Halloween candy, but they're free of nuts, dairy, soy, and refined sugar.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Freezer Time 3 hours hrs
Total Time 3 hours hrs 25 minutes mins
Course Dessert
Cuisine American
Servings 9

Ingredients
  

Sunbutter Filling

  • ½ cup sunflower butter or nut butter
  • 6 tablespoon coconut flour extra for sprinkling
  • 2 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt pinch

Chocolate

  • ¾ cup dark chocolate
  • 1 teaspoon coconut oil

Instructions
 

  • Mix sunflower butter, coconut flour, maple syrup, vanilla extract, and salt in a bowl.
  • Roll out dough and sprinkle coconut flour on top to avoid sticking. Cut out shapes, then place on parchment paper lined cookie sheet.
  • Freeze for 90+ minutes until they're firm. They'll be easier to dip. Once they're firm, leave them in the freezer while you prep the chocolate.
  • Mix the chocolate and coconut oil in a bowl. Prep by melting in a double boiler or microwave (microwave for 25 seconds, stir, then 25 more seconds). Stir frequently so the chocolate does not burn.
  • Dip frozen pumpkins in chocolate, then tap off any excess chocolate. Lay pumpkins back on parchment paper lined cookie sheet.
  • Set in freezer for 90+ minutes to harden. Keep stored in freezer for best results.
  • Option to drizzle with sunbutter and sprinkle with pumpkin spice.

Notes

  • Option to substitute for nut butter if you prefer. I would recommend a ‘drippy’ nut butter like raw almond butter.
  • Freezing between steps is important! They’ll be much easier to handle. Feel free to freeze them for longer, even overnight.
  • Store these pumpkins in the freezer. Since we’re not using preservatives or additives, natural chocolate tends to melt quicker and the freezer will prevent that. You can store them in the freezer for weeks.
  • If you prefer soft pumpkins, you can store these in the fridge.
Keyword Halloween, Healthy Reese’s Sunbutter Pumpkins
« Pumpkin Whoopie Pies with Maple Filling (Grain-Free)
Vegan Sweet Potato Pie with Coconut Drizzle »

Filed Under: 10 Ingredients or Less, Dessert, Paleo, Raw + No Bake, Recipes

DID YOU TRY THIS?

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Affiliate Disclosure: as an Amazon Associate, we may earn commission from qualifying purchases made through links in this post.

Reader Interactions

Comments

  1. Karen says

    December 08, 2020 at 10:01 am

    5 stars
    these were so good they didn’t last long in my house, next time I will make a double batch. I’m going to make these into easter egg shapes for Easter

    Reply

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Hi! Welcome to Plantivore Kitchen

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I’m Lauryn – cat mom, wife, and wellness-obsessed content creator living with PCOS, food allergies & celiac disease. I love travel, gluten-free dumplings, wellness… Learn More →

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