Ingredients
- 1/4 cup + 2 tablespoons canned pumpkin
- 1/4 cup natural, smooth peanut butter
- 1 tablespoon vanilla-flavored peanut butter powder
- 3/4 teaspoon pumpkin pie spice
- 1 1/4 cups dairy-free mini chocolate chips (215g)
- 1 teaspoon coconut oil
- 1/2 cup carnival kettle corn chips crushed
- Coarse sea salt for topping, optional
Instructions
- In a large bowl, use an electric hand mixer to beat together the canned pumpkin and smooth peanut butter until well combined, scraping down the sides of the bowl as needed.
- Stir in the powdered peanut butter and pumpkin pie spice until fully incorporated. Refrigerate the mixture while you prepare the chocolate.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave on 50% power in 30-second intervals, stirring between each interval, until the mixture is smooth and fully melted. Alternatively, you can melt the chocolate using a double boiler.
- Line a mini muffin tin with mini muffin liners. If you don't have a tin, you can place the liners on a plate, though they may not hold their shape as neatly.
- Spoon a small amount of melted chocolate into each liner, just enough to cover the bottom. Use the back of a small spoon to spread it evenly.
- Scoop a heaping 1-tablespoon portion of the cookie dough mixture into your hand, roll into a ball, and flatten slightly to form a patty just smaller than the diameter of the muffin liner. Place the patty into a liner, ensuring a small gap remains between the edge of the patty and the liner. Repeat with the rest of the cookie dough.
- Fill each liner about 3/4-full with the remaining melted chocolate, covering the cookie dough completely. Once all the cookie dough cups are ready, gently shake the tin to smooth and level the chocolate.
- Sprinkle the tops of the cups with the crushed kettle corn and, if desired, a pinch of coarse sea salt.
- Refrigerate the cups for 30 minutes to 1 hour, or until the chocolate is fully set.
