What gives these Zombie Pumpkin Peanut Butter Cups their distinctive green color?

The vibrant green hue comes from spirulina, which is gradually added to the melting white chocolate in the first step of the recipe.

Is it important to freeze the chocolate layers between steps?

Yes, freezing is crucial after filling the bottoms with chocolate and again after adding the pumpkin filling to ensure distinct, solid layers for the final peanut butter cups.

Can I use regular peanut butter instead of peanut butter powder?

While the recipe calls for peanut butter powder, you could try regular peanut butter, but you might need to adjust the amount of maple syrup or pumpkin puree to achieve the desired consistency for the filling.

How should I store these Zombie Pumpkin Peanut Butter Cups?

Once fully assembled and frozen solid, these cups should be stored in the freezer to maintain their shape and texture.

What kind of molds work best for these peanut butter cups?

You can use standard cupcake liners, mini cupcake liners, or candy molds, depending on your preferred size and shape for the cups.

7 years ago

Zombie Pumpkin Peanut Butter Cups
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Zombie Pumpkin Peanut Butter Cups [Vegan]

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Zombie Pumpkin Peanut Butter Cups [Vegan]

198

Dairy Free

If complex festive recipes get you overwhelmed, this recipe will be your savior! What’s sheer perfection is that this recipe can be made throughout the year and requires minimal ingredients and time. If you need to get festive, if you love pumpkin, or if you just simply need something sweet... Read More

Ingredients You Need for Zombie Pumpkin Peanut Butter Cups [Vegan]

1/2 cup pumpkin puree
3 teaspoons pumpkin spice
1 cup vegan white chocolate chips
1/3 cup peanut butter powder
2 tablespoons maple syrup
1/2-1 tablespoon spirulina

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How to Prepare Zombie Pumpkin Peanut Butter Cups [Vegan]

In a small sauce pan melt the white chocolate. As it melts continue to stir and gradually add the spirulina. Once combined, fill just the very bottoms of cupcake liners, mini cupcake liners, or candy molds with chocolate, reserving the rest. Then freeze 8-10 minutes.
Meanwhile mix the pumpkin, peanut butter powder, maple syrup, and pumpkin powder in a food process and set aside.
Take liners from freezer and top each with filling. Freeze for another 10 minutes. Remove from freezer and then top with additional chocolate and top with whatever fixings you want while the chocolate is still wet and then freeze until solid.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.