Pumpkin Edible Cookie Dough Cups with Kettle Corn
User Reviews
5
3 reviews
Excellent
Pumpkin Edible Cookie Dough Cups with Kettle Corn
Report
A quick and easy vegan-friendly dessert made of sweet, spiced pumpkin cookie dough cups with crunchy kettle corn and a rich chocolate coating.
Share:
Ingredients
- 1/4 cup + 2 tablespoons pumpkin canned
- 1/4 cup peanut butter natural, smooth
- 1 tablespoon peanut butter powder vanilla-flavored
- 3/4 teaspoon pumpkin pie spice
- 1 1/4 cups mini chocolate chips 215g, dairy-free
- 1 teaspoon coconut oil
- 1/2 cup kettle corn chips crushed, carnival
- sea salt for topping, optional, coarse
Instructions
- In a large bowl, use an electric hand mixer to beat together the canned pumpkin and smooth peanut butter until well combined, scraping down the sides of the bowl as needed.
- Stir in the powdered peanut butter and pumpkin pie spice until fully incorporated. Refrigerate the mixture while you prepare the chocolate.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave on 50% power in 30-second intervals, stirring between each interval, until the mixture is smooth and fully melted. Alternatively, you can melt the chocolate using a double boiler.
- Line a mini muffin tin with mini muffin liners. If you don't have a tin, you can place the liners on a plate, though they may not hold their shape as neatly.
- Spoon a small amount of melted chocolate into each liner, just enough to cover the bottom. Use the back of a small spoon to spread it evenly.
- Scoop a heaping 1-tablespoon portion of the cookie dough mixture into your hand, roll into a ball, and flatten slightly to form a patty just smaller than the diameter of the muffin liner. Place the patty into a liner, ensuring a small gap remains between the edge of the patty and the liner. Repeat with the rest of the cookie dough.
- Fill each liner about 3/4-full with the remaining melted chocolate, covering the cookie dough completely. Once all the cookie dough cups are ready, gently shake the tin to smooth and level the chocolate.
- Sprinkle the tops of the cups with the crushed kettle corn and, if desired, a pinch of coarse sea salt.
- Refrigerate the cups for 30 minutes to 1 hour, or until the chocolate is fully set.
Nutrition Information
Show Details
Calories
95kcal
(5%)
Carbohydrates
10.6g
(4%)
Protein
1.4g
(3%)
Fat
5.8g
(9%)
Saturated Fat
2.9g
(15%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
0.7g
(4%)
Sodium
26mg
(1%)
Potassium
19mg
(0%)
Fiber
0.6g
(2%)
Sugar
8.2g
(16%)
Nutrition Facts
Serving: 21cups
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 10.6g | 4% |
| Protein | 1.4g | 3% |
| Fat | 5.8g | 9% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.7g | 4% |
| Sodium | 26mg | 1% |
| Potassium | 19mg | 0% |
| Fiber | 0.6g | 2% |
| Sugar | 8.2g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
