Fresh water peaches
Add pumpkin puree, honey, almond butter, and pumpkin spice into a bowl. Use a whisk or hand mixer to blend until smooth. Set aside while you prepare the chocolate layer.
Add chocolate chips and coconut oil into a small glass bowl. Microwave in 20 second increments until fully melted.
Pour in a layer of chocolate, then pumpkin spice, and finish with another layer of chocolate. Freeze between EACH layer.
Freeze the chocolate cups for about 1-2 hours. (Or until center layer is firm.) Pop them out of the silicone molds and enjoy!
– You can use any silicone candy mold for this recipe! I just love the mini pumpkins because they're so festive! You can also use mini muffin liners to create a more traditional Reese's candy look. – For smaller candies, do not fill the mold all the way to the top. You can make thinner layers! – Do not leave the candies out on the counter. They will melt and the center filling will become soft and gooey. Store them in the freezer.
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