prep time: 45 min

cook time: 0 min

total time: 45 min

servings: 12 cups

ingredients:

• 2-1/2 cup white chocolate chips
• 1-1/2 teaspoon coconut oil, softened
• 3 teaspoon terra matcha organic culinary matcha
• 1/2 cup + 1 tablespoon creamy peanut butter, unsweetened and unsalted
• 3 tablespoon pumpkin puree (not pumpkin pie filling)
• 1/4 teaspoon salt
• 1/4 cup + 2 tablespoon coconut flour
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• sea salt flakes, for garnish (optional but recommended)

directions:

1. line a muffin tin with cupcake liners.
2. in a small microwavable safe bowl, melt the white chocolate chips and coconut oil in 20 sec intervals, stirring after each until smooth.
3. sift in the matcha and whisk until well combined.
4. add roughly 1 tablespoon of chocolate to each liner and evenly cover the base. place the muffin tin in the freezer for 4-5 minutes.
5. meanwhile, make the filling by combining the peanut butter, pumpkin puree, salt, coconut flour, maple syrup, and vanilla extract in a medium bowl until a dough forms.
6. form 1-inch thick balls with the dough and flatten each one down to form a disc. place the discs on top of each hardened chocolate. the discs should primarily cover the middle, leaving enough room around the edges to allow the chocolate on top to fill in the space.
7. top each peanut butter disc with another 1-1/2 tablespoon of chocolate, depending on how much is needed.
8. immediately sprinkle all cups with a pinch of flaky sea salt.
9. return the muffin tin back in the freezer for another 15 minutes.
10. allow the peanut butter cups to come to room temperature before serving.
11. enjoy!