These edible pumpkin cookie dough stuffed chocolate cups are topped with salty-sweet corn! This is a quick and easy vegan dessert that’s only 95 calories and 3 SmartPoints!
Preparation:
Cook:
Level: Easy
Ingredients
- ¼ cups Plus 2 tablespoons pure canned pumpkin
- ¼ cups Natural and creamy Skin Butter
- 1 packet (Snack, about 5 tablespoons) Peanut Butter & Co MightyNut Vanilla Peanut Butter Powder
- ¾ teaspoons Pumpkin Pie Spice
- 1-¼ cup Dairy Free Mini Chocolate Chips
- 1 teaspoon coconut oil
- ¼ cups PopCorners Carnival Kettle Corn Chips, Crushed
- Coarse sea salt (optional)
Preparation
In a large bowl, using an electric hand mixer, beat together the pumpkin and peanut butter until smooth and combined, scraping down the sides if necessary. Stir in peanut flour and pumpkin spice. Place in the fridge to set while you melt the chips.
In a microwave-safe bowl, combine chocolate chips and coconut oil and melt on 50% power and in 30-second intervals, stirring between each interval, until smooth and melted . (You can also use a double boiler!)
Line a mini muffin pan with mini muffin cups (you’ll need two, but you can also just put the cups on a plate and fill them, they just don’t hold their shape as well). Pour a small amount of chocolate into each mold, just enough to cover the bottom, and use a small spoon to spread evenly.
Scoop out 1 tablespoon balls of cookie dough and roll into a ball, flattening slightly to form a pancake just smaller than the muffin liner. Place a ball in each liner. You want there to be just a small crack of space between the cookie dough patty and the edge of the liner.
Fill each muffin pan 3/4 full with remaining chocolate, cover batter, gently shake pan so chocolate is smooth and flat. Sprinkle tops with crushed fries and optional sea salt. Place in the refrigerator to harden for 30 minutes to 1 hour. Devour!
Store leftovers in the refrigerator, the freezer makes them too hard!
