I made these as eggs for Easter and just realized that they're also perfect as pumpkins for halloween - so yummy and festive! You could also add a sunflower seed sticking out of the top of each which would look like the pumpkin stem 😊
1. Mix together the peanut butter, almond flour and maple syrup and form into 6 pumpkin shapes; place on a plate lined with parchment paper and freeze for at least 20 minutes.
2. Melt the milk chocolate and coconut oil in the microwave in 30 second increments stirring in between to ensure it doesn't burn (mine took 1.5 mins total); dip the pumpkins into the chocolate and place back on the parchment paper; freeze for 10 minutes.
3. Melt the dark chocolate and place it into the corner of a ziplock bag; twist the bag to seal in the chocolate and then cut a tiny hole in the corner; pipe on the lines of the pumpkins and sprinkle with maldon salt; let set in the freezer for 5 minutes, add the sunflower seed stem (optional) and enjoy!
