Homemade Reese's Peanut Butter Pumpkins [with no refined sugar]

I don't eat much store-bought candy these days, but when Halloween rolls around, I find myself eyeballing those Reese's peanut butter pumpkins. I know it's basically the same as a peanut butter cup, but for some reason, the pumpkin always tasted better to me. Maybe a better peanut butter to chocolate ratio? Maybe the eye-catching Halloween packaging? Let's be real, though- that peanut butter filling is so good.

But that filling is also full of not-so-healthy ingredients (sorry, Mr. Hershey! xoxo). All it took was a few pantry ingredients to create a satisfying version of my own with no refined sugars. Hooray! The pumpkin cutter I used is from Pampered Chef, but I'm sure you could find one this time of year at your local baking/craft store. You could also roll them into balls, or cut them into another shape, or save this recipe for a few months so you can knock of the Reese's peanut butter eggs come Easter time.

If I had the time and/or patience, I would make these to hand out to trick-or-treaters. Though I'm not sure parents let their kids accept homemade treats anymore. Sad times. Must go cheer myself with a pumpkin.

Homemade Reese's Peanut Butter Pumpkins
by Oven Love
(makes 1-2 dozen pumpkins, depending on how thick you make them)

Ingredients

• 1/2 cup peanut butter
• 2 tablespoons honey
• 1/2 teaspoon vanilla
• pinch salt
• 2-4 tablespoons coconut flour (this is just to give the filling more body. you can also use almond flour, but i wouldn't recommend a wheat or grain flour as a substitute since the filling is not baked.)
• 4 oz unsweetened, dark or semi-sweet chocolate
• 1 teaspoon coconut oil
• chopped peanuts or sprinkles for topping (optional)

Directions

1. In a small bowl, whisk peanut butter, honey, vanilla and salt until combined. Using a spoon or spatula, mix in 2 tablespoons of the coconut flour. Continue adding coconut flour by the tablespoon until the mixture forms a dough. Refrigerate the dough until cool, at least 30 minutes.
2. When your dough is ready to work with, roll it out with a rolling pin and use a small pumpkin cookie cutter to make the pumpkin shapes. Re-roll the dough if necessary to make more pumpkins. Place the pumpkins on a parchment paper-lined cookie sheet and freeze until firm, at least 1-2 hours.
3. When you're ready to dip them, melt the chocolate and coconut oil in the microwave (30 seconds and then check every 10 seconds until melted). Using a fork to pick up each pumpkin, dip the pumpkin into the melted chocolate until covered, tap off the excess chocolate and place back on the parchment paper. Repeat until all pumpkins are covered. 
4. Sprinkle each pumpkin with chopped peanuts or sprinkles if desired. Freeze or refrigerate until the chocolate is set. Trim off any excess chocolate and serve cool (not frozen) or at room temperature. Store in the fridge.