In the spirit of goblins, ghosts, and trick or treats, I bring you these super easy Halloween sweets that are guaranteed to impress. While they are sans butter, trans fat and added sugar (not counting the sugar added to the chocolate itself), they are decadently rich. You wouldn’t guess that they’re any less damaging to your waistline than their highly processed, trans fat filled, sugar loaded pre-wrapped counterparts.
As a bonus, they are naturally gluten free and can easily be made dairy and nut free for an allergy friendly treat. Swap the peanut butter out for sunflower seed butter and it is a great recipe for nut-free school zones.
Keep to 1 cup servings. Happy Halloween!
16 oz good bittersweet chocolate*
3/4 cup smooth peanut butter, unsweetened & unsalted**
2 tablespoons coconut oil, melted in liquid form
1 teaspoon vanilla extract
1/4 teaspoon salt (omit if using salted peanut butter)
*Recipe was made with Ghirardelli 60% cacao dairy free bittersweet chips, but any bittersweet would do
**For a nut-free version replace with smooth sunflower seed butter
1). Line a 12 cup muffin pan with cupcake liners.
2). Melt half of the chocolate either using the double boiler method (place chocolate in glass bowl on top of a pot of simmering water) or the microwave (medium for 1 minute) until most of the chocolate is melted and only a few chunks remain. Whisk the chocolate until completely melted.
3). Using a wide spoon, pour about 1 heaping tablespoon of melted chocolate into each muffin cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter until it flattens and smooths itself out. Place muffin pan in freezer for 15 minutes.
4). In the meantime, whip together peanut butter, melted coconut oil, vanilla extract and salt with a hand mixer or whisk until smooth.
5). Remove tin from freezer and add 1 tablespoon of peanut butter mixture into each cup above the chocolate, repeatedly dropping the pan on the counter to flatten out the peanut butter. Place in the freezer for additional 15 minutes.
6). Melt the last half of the chocolate and pour another heaping tablespoon of the melted chocolate in each cup covering the peanut butter. After each cup is filled, immediately drop the pan repeatedly on the counter to flatten before moving on to the next cup. The top layer of chocolate will harden very quickly, so it is important to flatten each cup right after the melted chocolate is poured. Freeze for additional 15 minutes.
7). Remove from freezer and serve room temperature or store in airtight container in refrigerator.
GF= Gluten Free
DF = Dairy Free