Ingredients

The following ingredients have 21 Servings
  • 1/4 Cup + 2 Tbsp Pure canned pumpkin
  • 1/4 Cup Natural smooth peaut butter (smooth peaut butter)
  • 1 Tbsp Snack-Sized Package Peanut Butter & Co MightyNut Vanilla Powdered Peanut Butter
  • 3/4 tsp Pumpkin pie spice
  • 1 1/4 Cups Dairy-free mini chocolate chips (216g)
  • 1 tsp Coconut oil
  • 1/2 cup Snack-Sized Bag PopCorners Carnival Kettle Corn Chips (crushed (1/4 ))
  • Coarse sea salt (optional)

Instruction

  • 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 (you'll need two - but you can also just put the liners on a plate and fill them, they just don't 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!