Teddie Peanut Butter Pumpkin Cups
2 cups of semisweet or dark chocolate chips
2 tablespoons of coconut oil
¾ cup smooth Teddie Peanut Butter
½ cup pure pumpkin puree
⅓ cup powdered sugar
Flakey sea salt, to taste
Line a mini cupcake tin with 24 cupcake liners and set aside.
Microwave the chocolate chips and coconut oil in 30-second intervals, stirring between, until chocolate is melted and mixture is smooth.
Spoon about 1 teaspoon of the melted chocolate into the bottom of the liners. Place the cupcake tin in the freezer for about 10 minutes, or until the chocolate hardens.
Meanwhile, mix the Teddie Smooth, pumpkin puree, and powdered sugar together in a medium-sized bowl. (If the mixture isn’t coming together, you can microwave it for 30-seconds to soften and stir.) Once the filling is combined, set aside.
Remove the tin from the freezer and dollop the peanut butter mixture on top of the chocolate (roughly one tablespoon per cup). Top the peanut butter filling with the rest of the melted chocolate.
Sprinkle on the sea salt.
Place the tin back in the freezer for about 30 minutes, or until hardened.
Dig in! Store in an airtight container in the fridge for up to a week (if you have any left!)
SERVINGS: 24 cups