Vegan Keto Peanut Butter Chocolate Pumpkins
Note: Hi, friends! Just a a quick reminder – some of the links on this site are affiliate links, and so I may earn a little cash on qualifying orders. It doesn’t cost you anything extra, and is a nice way to help support this site! I also want to point out that I don’t promote products I haven’t actually tried or products that I don’t trust. 🙂
Happy Halloween, everyone! Halloween is hands-down my favorite holiday of the year. I just love every aspect of it…except for the candy. I have yet to find a commercially-produced vegan keto candy that doesn’t upset my stomach. So, like with most things, any Halloween treats I decide to indulge in are made at home. While I’ve made cookies in the past and made cupcakes last week, today I’m really craving something that feels a little bit more like a peanut butter cup, so I decided to make these vegan keto white chocolate peanut butter pumpkins.
I know, I know. White chocolate isn’t everyone’s cup of tea – fortunately, it’s easy to modify this recipe to make either “milk” chocolate or dark chocolate treats as well. You can also use any other nut/seed butter in place of the peanut butter to make this peanut-free. I also feel the need to mention that these are gluten-free, soy-free, dairy-free and egg-free.
I made these fat bombs using a Wilton pumpkin mold, but you could obviously use any shape you want! Just be sure to make the peanut butter discs the right size so that you can place them in the mold to cover with the chocolate. 🙂
Notes on making Vegan Keto Peanut Butter Chocolate Pumpkins:
- You can easily make these coconut-free by substituting the coconut milk powder for cocoa powder in a 1:1 sub, and using any other oil in place of the MCT oil. I’d recommend something with a more neutral flavor than olive oil, though. You could theoretically just use additional cocoa butter, but they’ll freeze pretty hard if you do.
- You could also make a “milk” chocolate variation by replacing 1 tbsp of coconut milk powder with cocoa powder in each part of the recipe.
- You can also make these with almond butter instead, or really any other nut/seed butter!
- The chia seeds can be substituted for ground flax, or even 1/2 tbsp of coconut flour (if it’s all you have on hand!).
- If you don’t have MCT oil, regular coconut oil also works!
- If you don’t have cacao/cocoa butter, you could just use 6 tbsp of coconut oil instead of the cacao butter and MCT oil.
- I recommend adding stevia in slowly and tasting it before adding in any more. Too much stevia is just no bueno. I used around 5 drops for the cocoa butter mixture.
- You can use whatever sweetener you prefer in place of the stevia, if you really don’t like it.
- Differences in brands may lead to different macros, as will making substitutions!
Ingredients/Tools Used in Making Vegan Keto Peanut Butter Chocolate Pumpkins:
These vegan keto fat bombs are the perfect sugar-free and dairy-free Halloween treat!
- 1/4 cup (28g) coconut milk powder, divided
- 1/4 cup (64g) unsweetened peanut butter
- 1 tbsp chia seeds
- liquid stevia, to taste (optional)
- 1/4 cup (56g) cocoa butter
- 2 tbsp MCT oil
- 1 tsp vanilla extract
- In a small mixing bowl, stir together 2 tbsp of the coconut milk powder with the peanut butter and chia seeds. Mix in stevia, if using.
- The "dough" should be firm enough to roll into little balls. If it isn't, chill it in the fridge until it is!
- Roll the dough into 10 equally sized balls, and then flatten them so they form discs. Mine were a bit more than 1/2 tbsp each, and measured around an inch in diameter (2.5cm) and were about 1cm tall.
- Chill these for 15-20 minutes, until they are totally firm.
- Using your preferred method (I tend to go with a double boiler setup), melt together the oils. When they're completely melted, stir in 2 tbsp of the coconut milk powder and the vanilla extract. Stir until combined.
- In your silicon mold of choice (I went with the pumpkins here), pour in around 1 tsp of the cocoa butter mixture into each of 10 cavities. You want just enough to cover the bottom evenly.
- Freeze the partially-filled mold until the small amount of cocoa butter mixture is totally chilled. This should be around the same time that the peanut butter discs harden.
- Remove everything from the freezer and place one peanut butter disc into each cavity, on top of the cocoa butter layer.
- Stir the remaining cocoa butter mixture so it recombines and distribute it evenly over the peanut butter discs. In the mold I used, this completely covered the peanut butter on all sides and the top. If it doesn't for you, it's not a huge deal, just prioritize covering the sides!
- Chill for at least 3 more hours, until everything has hardened completely.