Vegan Pumpkin Peanut Butter Cups

1 T natural peanut butter
1 T pb2 powdered peanut butter
2 T pumpkin
1/4 c carob chips
1 t coconut oil
splash vanilla

Heat the carob chips in the microwave until they easily crush down into a powder. Melt coconut oil. Add coconut oil and vanilla to carob powder to make a paste. Press a half teaspoon of carob mixture into bottoms of candy wrappers. Put in freezer to set. Mix together peanut butter and pumpkin. Add about a 1/2 tsp of pb/pumpkin mixture on top of carob mixture, pat down, and cover with more carob. Place in freezer to set.

Serving Size: Makes 11 pieces

Number of Servings: 11

Recipe submitted by SparkPeople user KTOHILL.