These healthy chocolate coated peanut butter fudge “Reese’s” will TRICK your taste buds into thinking you’re eating the real deal! Check out the recipe to find out the secret ingredient!
Is it just me or does holiday themed candy taste better than it’s regular, everyday counterpart? Oddly enough, I have a co-worker who feels the same way, so I know I’m not alone!
Growing up, the pumpkin shapes Reese’s were a staple in my house every Halloween. Unfortunately, they’re pretty high in saturated fat and sugar for something that you’d like to eat the entire package of six in one sitting.
But now you’re in luck because these healthy, fudgy, chocolate coated peanut butter treats allow you to indulge in the Halloween candy, but without the Halloween candy hangover.
And don’t be scared off by the tofu! Even people that have sworn to never try tofu won’t believe there is any in these peanut butter treats. Or that this plant-based complete protein contributes to each pumpkin having 3 times the amount of protein as the original. Not to mention they also have half the fat and sugar!
NOTE: photos have been updates to make them recipe as mini peanut butter cups. To do this: spread the melted chocoalte into a mini cupcake liner. Then place in the fridge to harden. Add the peanut butter fudge to the hardened shell, then top with more melted chocolate and place back in the fridge so the top can firm up, too.
Or follow the directions for the pumpkin version:
Yields 4 pieces
High Protein; Reduced Fat; Dairy Free; Gluten Free
40 minPrep Time
40 minTotal Time
- 182 grams (2/5th of a regular sized container) silken tofu
- ½ cup powdered peanut butter (i.e. PB2)
- 1 Tbsp natural peanut butter
- 20 grams (~a heaping ¼ cup) soy protein powder (plain or vanilla)
- ¼ tsp salt
- 2 Tbsp honey
- ½ tsp vanilla extract
- ½ cup chocolate chips
- Weigh out the tofu and wrap it in a few paper towels. Place something heavy on top to remove the excess water.
- While tofu is draining, in a large bowl, combine the powdered peanut butter, natural peanut butter, protein powder, and salt.
- Add in the honey, vanilla extract, and drained tofu.
- Use an electric mixer to incorporate all the ingredients until mixture is completely smooth.
- Place the peanut buttery goodness on a large piece of parchment paper. Fold half of the parchment paper over top of the dough. Use the parchment paper sandwich and your hands to press the dough out to about ½” thick.
- Remove the parchment paper from the top of the dough. Using a pumpkin shaped cookie cutter, cut out your pumpkin shapes. *Note: You should re-incorporate the excess dough from around the cut out pieces to flatten out again and continue cutting into shapes.
- Place cut out pieces in the refrigerator uncovered for at least 4 hours.
- In a microwavable safe bowl, pour in the chocolate chips. Microwave for 1 min. and stir. If needed, microwave in 30 second intervals until completely melted.
- Using a knife or rubber spatula spread the melted chocolate over the peanut butter pumpkin pieces.
- Refrigerate chocolate coated pieces for a few minutes to allow the chocolate to harden.
- Get ready to eat!