Just in time for fall, these no-bake, gluten-free peanut butter cups topped with pumpkin, raisins, and coconut “icing” are delightful bite-sized snacks/dessert both kids and adults will love.
{Disclosure: I was asked to participate in the California Raisins. Sweet. Naturally. campaign name as a member of the Healthy Aperture Blogger Network. I received free samples of California Raisins used in this post. I was compensated for my time.}
I’m a HUGE snacker. Always have and always will be. However, unlike the days of my youth when I possessed a ridiculously fast-acting metabolism, I’m making much. much wiser choices and keeping portion sizes in check. Because let’s face it, snacks can become a full meal if you don’t eat mindfully. And yes, they certainly can fit into a healthy diet.
Fortunately, there are much healthier snack options readily available out on the market these days. However, always be sure to read the ingredient list when choosing because even though the packaging may scream “HEALTHY,” it may come with a laundry list of artificial ingredients.
With California raisins, the ingredient list couldn’t be simpler – raisins. The end.
California raisins are not only an all-natural, sun-dried fruits, they make for a perfect on-the-go, wholesome snack. My daily allocation of “squirrel food” (a variety of nuts, seeds, and dried fruits) wouldn’t be complete without raisins. There’s absolutely no added sugar, fat, or cholesterol, and to top it off, they offer 9% of your daily fiber and potassium and 6% of your daily iron per 1/4 cup serving.
While these naturally sweet beauties can be enjoyed as is, they can easily be added to foods, tossing the need for artificial sweeteners. To showcase their versatility, I along with my fellow registered dietitians from the Healthy Aperture Blogger Network were provided pounds of California raisins (literally) to develop a healthy and delicious afternoon snack to be enjoyed by kids and adults alike. You obviously don’t need pounds of them, but if you did, it wouldn’t break your bank, as they are one of the most economical dried fruits according to the USDA.
May I tempt you with these no-bake, Gluten-Free Pumpkin and Raisin Peanut Butter Cups?
Yes, they are certainly brown and probably wouldn’t be considered eye candy, BUT they are oh-so-delicious and filling!
Plus, this would be a super fun way to get your kids involved in a lil’ cooking. Not only does being in the kitchen bring families together, but also kids are more likely to try and like foods they’ve had a hand in making. I have a feeling they’ll especially enjoy “playing” with the sticky dough.
As for the topping or “icing” as I like to call it, the combination of pumpkin and raisins is one that I’ve always appreciated. But the addition of coconut makes this even more special. I was perfectly happy eating just this mixture by the spoonful.
I made many variations of these cups, and with the help of the Hungryman, we came up with a list of suggestions:
- Serve cold – Make them ahead of time and throw them in the fridge, preferably overnight so the pumpkin mixture has time to “harden” up a bit.
- Use canned pumpkin w/ a thicker consistency or puree fresh. Libby’s was a bit too “liquid-y” for this application. I tried 3 different brands (Libby’s, Trader Joe’s and Farmers Market), and of the three, Farmers Market produced the best consistency.
- Don’t over-process the pumpkin mixture – Chunks of raisins add a nice chewy texture.
- Top with chopped pumpkin seeds or nuts right before serving for some extra texture.
Pumpkin and Raisin Peanut Butter Cups
Ingredients
For the bottom layer:
- 1 cup rolled oats
- 3 tablespoons peanut butter or other nut butter of choice
- 2 tablespoons coconut oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
For the pumpkin mixture:
- 1 cup pumpkin puree I used Farmers Market brand
- 1/2 cup California raisins
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- chopped pumpkin seeds or nuts
Instructions
- Add oats into a food processor or high-speed blender (I used a Vitamix), and blend until it turns into flour. Use your fingers to break any clumps.
- Add the butter, coconut oil, cinnamon, vanilla and oat flour to a mixing bowl. Use a spatula to stir initially, and then use your fingers to blend together. The dough will be very sticky using a nut butter. Break dough into 8 even-sized balls.
- Line a mini muffin tin with paper liners. Place individual balls into the cups and press down until evenly spread. Place in the refrigerator for at least 10 minutes.
For the pumpkin mixture
- Add all the ingredients into the same food processor or blender used earlier. Do not over-process to keep some chunks of raisins. Take the muffin tin out of the refrigerator and spoon the mixture evenly on top of each of the cups. Refrigerate for at least 4 hours or until the mixture stiffens up. Add some chopped pumpkin seeds or nuts right before serving.
Equipment
Nutrition
YUM!, these cups look great! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!
Cindy from vegetarianmamma.com
Oh yum, these look so good. And I am always trying to come up with other non-sugar options – I love the raisins blended in with the pumpkin!
Thank you, Megan! Can’t wait for you to try!!
Oh my goodness! Pumpkin and raisins are my fav! Making this ASAP!
For so many reasons, so yummy! Now I just gotta find unsweetened coconut. Where do you find it? PS. I’m snacking on pumpkin seeds now…a testament to my huge snacky-ness too. (:
My local grocery, H.E.B, didn’t have it, but luckily I found it at Sprouts just 10 min away from my house. Pumpkin seed = satisfying snack ;). Munch away hehe
Oh man I used to snack like crazyyyy! So total of 8-10 times eating a day, but Selah definitely changed things up for me and I rarely think about food–aside from main meals (1 snack) and the fact that I have a food blog, haha! But these look so superkalifrajelisticexpialidocious…..<33
Min, I’m a crazy snacker, too! Luckily, my favorite snack (popcorn) can be made with slightly healthier options 🙂 These cups look so tasty and perfect for fall! Love that they’re GF !
Yes you may absolutely tempt me to one of these! Or a dozen. I’m ready to start making fall recipes like these – I just opened my first can of pumpkin tonight!
I’ve already opened up so many cans of pumpkin it’s kinda out of control…not really 😉
I’d be all over these! I think I’ll make ’em this week for an after-school snack! Thanks for sharing. Pinning!
Oh, yum! These look and sound delicious, and really fun to make and eat too 🙂
What an amazing fall combo!!! Yum!!! I wish we were neighbors and could share one of these over coffee this afternoon 🙂
Oh how I’d love to have you as my neighbor ;). I think I’d be more productive too haha.
Wow, look at all those raisins! I love the addition of the peanut butter and pumpkin. These would make the perfect afternoon snack!
It just so happens that I have all the ingredients on hand for these…hmmm I think we both know that I need to try these yummies! I adore raisins and probably eat way too many of them, I have to control myself! What a fun recipe!!
Thanks, Alanna! Love it when that happens – one of the perks of having a well-stocked pantry ;). Can’t wait for you to try!!
I’ve always loved raisins–especially those little boxes I would eat all the time as a kid. I’m sooo craving pumpkin right now, so these healthy little desserts look perfect!
What a wonderful and fun snack. I love all the layers of flavor and healthy ingredients, too.