Ingredients
Main Ingredients
- ½ cup creamy almond butter
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- Pinch of salt
- 3 tbsp coconut flour
- ¾ cup dairy-free chocolate chips
- 2 tsp coconut oil
Instructions
- Mix Base Ingredients: In a bowl, combine the almond butter, maple syrup, pumpkin pie spice, and a pinch of salt. Stir until smooth and well incorporated.
- Add Coconut Flour: Gradually add the coconut flour to the almond butter mixture. Mix until a dough-like consistency forms that holds together but is still soft.
- Shape the Cups: Using your hands, form small discs or cups from the mixture and place them on a parchment-lined tray. Transfer to the freezer for about 10 minutes to firm up.
- Melt Chocolate: In a microwave-safe bowl or using a double boiler, gently melt the dairy-free chocolate chips with coconut oil until smooth and glossy.
- Assemble the Reese’s: Remove the almond butter cups from the freezer and spoon a layer of melted chocolate on top of each. Use the back of the spoon to spread the chocolate evenly.
- Set the Treats: Return the assembled almond butter pumpkin spice Reese’s to the freezer for another 15-20 minutes until the chocolate is fully set and firm.
- Serve and Store: Enjoy immediately or store in an airtight container in the refrigerator or freezer for longer freshness.
Notes
- Coconut flour absorbs moisture quickly, so add it gradually to achieve the desired consistency without making the mixture dry.
- You can substitute almond butter with peanut butter if preferred, but adjust the spice level accordingly.
- This recipe is naturally gluten-free, dairy-free, and vegan.
- Keep the treats refrigerated or frozen for best texture and taste longevity.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
