Homemade Reese’s
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4 Ingredient Pumpkin Reese’s! Seriously these couldn’t be easier! And Reese’s just taste so much better in pumpkin form, right? Gluten, dairy, and refined sugar free, too!
Serves: 12
Ingredients
- 1/2 cup Creamy Peanut Butter
- 1 whole Vanilla Protein Powder, Scoop
- 2 Tbsp Medjool Date Syrup
- 1 Tbsp Coconut Oil, Melted
- 1 cup Dark Chocolate Chips, Melted
Process
- Option 1) For a heavier peanut butter to chocolate ratio: freeze pb mixture in your mold, remove it, dip in melted chocolate, and freeze again until chocolate has hardened
- Option 2) for a thicker chocolate coating: (what’s shown in the video) pour melted chocolate into your mold, swaying side to side to coat the mold. Freeze. Then place pb mixture inside and shake down to evenly settle. Coat with remaining chocolate until covered. Freeze until hardened. Remove and enjoy!
Notes
Can sub maple syrup for date syrup Can sub 1-2 tbsp coconut flour for the 1 scoop of vanilla protein powder
Ingredients
- 1/2 cup Creamy Peanut Butter
- 1 whole Vanilla Protein Powder Scoop
- 2 Tbsp Medjool Date Syrup
- 1 Tbsp Coconut Oil Melted
- 1 cup Dark Chocolate Chips Melted
Instructions
- Option 1) For a heavier peanut butter to chocolate ratio: freeze pb mixture in your mold, remove it, dip in melted chocolate, and freeze again until chocolate has hardened
- Option 2) for a thicker chocolate coating: (what’s shown in the video) pour melted chocolate into your mold, swaying side to side to coat the mold. Freeze. Then place pb mixture inside and shake down to evenly settle. Coat with remaining chocolate until covered. Freeze until hardened. Remove and enjoy!
Notes
Can sub maple syrup for date syrup Can sub 1-2 tbsp coconut flour for the 1 scoop of vanilla protein powder