White Chocolate Peanut Butter Cups [Pumpkin Spiced]

These white chocolate peanut butter cups have a delicious pumpkin spiced twist! They are fudgy & full of flavour in the centre, then coated in a creamy white chocolate shell. Gluten & dairy-free. Perfect fall treat or dessert!

No Bake White Chocolate Peanut Butter Cups

These white chocolate peanut butter cups are an easy no bake recipe. I love a good no bake recipe any day of the year, they make it super easy to whip up a quick treat or dessert.

As long as you have a fridge or freezer to chill these white chocolate peanut butter cups, as well as a microwave or stovetop to melt the chocolate you are good to go.

How to make these White Chocolate Peanut Butter Cups dairy-free

It is truly super easy. The filling is naturally dairy-free so you don’t have to worry there. The only thing you are going to want to make sure is certified dairy-free or vegan is the white chocolate. I found this brand online, if you are having a hard time finding a vegan white chocolate to use in this recipe!

How to store these White Chocolate Peanut Butter Cups

I like to store them in the fridge so the chocolate doesn’t get too firm. You can also store them in the freezer but you will need to let them warm up a bit at room temperature before you will be able to eat them, as the chocolate needs to slightly soften. If you want to keep them for over 5-7 days I would store them in the freezer & move them to the fridge as desired, when you want to enjoy one.

I like to store these in an air-sealed container or re-useable bag.

Ingredients you will need:

White Chocolate Topping:

• white chocolate chips (I like these for a lower sugar option, but any white chocolate will work. Use a vegan brand to keep this recipe vegan & dairy-free)
• coconut oil

Pumpkin Spiced Filling:

• pumpkin purée
• maple syrup
• vanilla extract
• pink salt
• nut butter (I used all-natural crunchy peanut butter & highly recommend)

Pecan Topping

• About 12 pecans for the top

How to make them

1. Melt the chocolate & coconut oil until smooth. I did 30 seconds in the microwave but you can also do low heat in a small pot on the stovetop.
2. Evenly distribute the 1/2 of chocolate into a thin layer in muffin liners.
3. Chill the chocolate in the freezer until firm while you make the filling.
4. Add all of the ingredients for the filling into a bowl & mix well.
5. Evenly distribute the filling & spread over the chilled white chocolate.
6. Chill for another 5-10 minutes until the filling is set.
7. Top with the remaining chocolate & a pecan.
8. Chill until firm & store in the fridge.
9. Note the filling may pop out when you eat them since it is softer than the chocolate so keep a napkin close!

See the recipe below for the full ingredient list & measurements!

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