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!
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.
THIS RECIPE IS:
- vegan + vegetarian
- refined sugar-free
Sure! Use a shape that’s similar to a circle because it will be sturdier and easier to dip.
Yes, you can use a nut butter instead if you prefer. I would recommend a ‘drippy’ nut butter like raw almond butter.
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.
If you try these Healthy Sunbutter Pumpkins, please leave a comment and rate it below. Would love to hear what you think!
Healthy Reese’s Sunbutter Pumpkins
- 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
- ¾ cup dark chocolate
- 1 teaspoon coconut oil
- 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.
- 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.
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