Pumpkin Edible Cookie Dough Cups with Kettle Corn

• Vegetarian
• Gluten free

• Produce

  • 3/8 cup Pumpkin, Pure canned

• Condiments

  • 5 1 tbsp snack-sized package peanut butter & co mightynut vanilla powdered peanut butter

• Baking & Spices

  • 1 1/4 cups Chocolate chips, dairy free mini
  • 3/4 tsp Pumpkin pie spice
  • 1 Sea salt, coarse

• Oils & Vinegars

  • 1 tsp Coconut oil

• Snacks

  • 1 2 cup snack-sized bag popcorners carnival kettle corn chips (crushed (1/4

• Dairy

  • 1/4 cup Peaut butter, Natural smooth

Found on foodfaithfitness.com

Description

Directions

• In a large bowl, using an electric hand mixer, beat together the pumpkin and peanut butter until smooth and combined, scraping down the sides as necessary.
• Stir in the peanut flour and pumpkin spice. Place into the refrigerator to set while you melt the chips.
• In a microwave-safe bowl, combine the chocolate chips and coconut oil and melt using 50% power and 30 second intervals, stirring between each interval, until smooth and melted. (You can use a double boiler too!)
• Line a mini muffin tin with mini muffin liners (youll need two - but you can also just put the liners on a plate and fill them, they just dont keep their shape as nicely.) Spoon a small amount of chocolate into each liner, just enough to cover the bottom, and use a small spoon to spread out evenly.
• Scoop heaping 1 Tbsp balls of the cookie dough and roll into a ball, flattening slightly to form a patty that is JUST smaller than the muffin liner. Place one ball into each liner. You want there to just be a tiny crack of space between the cookie dough patty and the edge of the liner.
• Fill each muffin liner 3/4 of the way with the remaining chocolate, covering the dough, gently shaking the pan so the chocolate is smooth and flat.
• Sprinkle the tops with the crushed chips and optional sea salt. Place into the refrigerator to harden for 30 minutes to an hour.
• DEVOUR!