Chocolate Peanut Butter Pumpkins

Course: Dessert
Cuisine: American
Keyword: Chocolate Peanut Butter Pumpkins
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 20 pieces
Calories: 74kcal
Author: Megan Gilmore
SPECIAL TREAT  |  Gluten-free, Dairy-free, Soy-free, Egg-free, Vegan
These healthy Halloween treats are naturally sweetened with dates and covered in dark chocolate for a gluten-free and dairy-free dessert.
Print Recipe


  • 1/2 cup Medjool dates , pitted and tightly packed (4 ounces)
  • 1/2 cup peanut butter
  • 1 tablespoon ground flax seeds
  • 1/8 teaspoon fine sea salt
  • 1/2 cup dark chocolate chips (or homemade coating)
  • coarse sea salt (optional; for topping)


  • Place the pitted dates in a food processor fitted with an "S" blade and process until broken down into smaller pieces. (You can use a mini vegetable chopper for this, too.) 
  • Add in the peanut butter, flax, and salt, and process again until a relatively smooth and sticky batter is formed. It should be easy to press together with your fingers, without crumbling. If the batter is too dry, add a teaspoon of water, and if the batter is too moist, add another tablespoon of ground flax and process again until easily moldable.  
  • Transfer the batter to a large baking sheet lined with parchment paper and use your hands to press it out into 1/2-inch thickness. (You can use a rolling pin if you want to, but it's not necessary.) 
  • Press your favorite cookie cutter shapes into the dough, making 20 or more pieces. (You'll have to re-press out the dough several times as you run out of room for your cookie cutters.)
  • Arrange the cut-out shapes on the lined pan and place it in the freezer to help them firm up as you make the chocolate coating. 
  • Make a homemade chocolate coating, or simply melt the 1/2 cup of dark chocolate chips in a double boiler until smooth. 
  • Remove the cut-out shapes from the freezer and quickly drizzle the chocolate coating over the top of each one. You can place the shapes on a wire rack if you want the excess chocolate to drip off of them, or you can simply do it directly on the pan. I only coat one side of each piece, because I think that's a good chocolate-to-peanut butter ratio, but feel free to do the second side, too. 
  • If you'd like to add a sprinkle of sea salt, do it right away while the chocolate is still melted. Then transfer the coated peanut butter shapes to the freezer to set, about 10 more minutes. 
  • You can eat these right away, or store them in an airtight container in the fridge until ready to eat. They should last in the fridge for up to 2 weeks, but I wouldn't know for sure because we always eat them before that!


Calories: 74kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 98mg | Sugar: 4g | Vitamin A: 5IU | Calcium: 20mg | Iron: 0.2mg