Fact: Dessert is one of the great things about life.

Fact: Too many great things will make you feel not great, especially when it involves sugar.

“Not great”  in the Sarah books = energy wise, sleep wise, mood wise, and productivity wise. Weight wise, sure. That too. But, in my experience with clients, those first factors usually matter more to the quality of people’s daily lives than weight does.

And if people are eating with the mentality of eating foods that make them feel their best, their weight issue magically solves itself. I can’t tell you how much I see that happen. Such a true story.

So eating dessert while still awesome after you do is the equation we want.

And.

Guess what.

It’s exactly what I’ve got for you today.

So, as we enter the impending holiday season later this month [Halloween is always the start in my head], these cute little treats are the golden (orange?) ticket. So you can have your cake and eat it too. And then still feel great after.

Perfect for any pumpkin carving party, fall dinner party, a sweet snack or even a relatively healthy breakfast option that would win out over any cereal I’ve seen, any day of the week.

Eat it cold and like a creamy pudding, or bake in small containers in the oven for 5-10 mins for a molten cake experience that you can feel great about on all levels.

Why are these Pumpkin Peanut Butter Cups healthier than the average dessert?

1. No refined sugar, just honey or maple syrup are used, and in moderation. Natural sweeteners like this are much nicer to your blood stream so you don’t get those crazy spikes and dips throughout your day, which not only makes you more hungry overall, but keeps you craving more sweet things day after day.

2. Pumpkin is nutrient dense [aka, a real food]. Pumpkin spice lattes and syrups? Don’t fool yourself. Real pumpkin (or pumpkin puree like in this recipe) is a great source natural fiber, vitamin a for immune system strengthening, and beta carotene which gives it a lot of antioxidants to help protect against nasty things like cancer, heart disease, diabetes, etc.

3. Great protein and some healthy fats from the natural peanut butter [check your ingredient label. It should only have 1 ingredient listed: “peanuts”], which helps to keep you full longer. And helps steady your blood stream as well.

4. Naturally gluten and dairy free. Because even if you are not allergic or sensitive to those foods, everyone’s body would do better eating less of them. And desserts are the most common places you see both in one place.

5. It’s a 10 minute dessert. Need I say more? And you can customize any way you’d like.

Pumpkin Peanut Butter Molten Cake Cups:

Makes 6 small pudding or molten cake cups

naturally gluten & dairy free

¾ cup pumpkin puree

½ cup natural peanut butter

3 teaspoons pumpkin pie spice

2 teaspoons vanilla

3 teaspoons honey or maple syrup

1 handful chocolate chips

sprinkle of sea salt (optional)

Directions:

Blend all ingredients together (not the chocolate chips) in a food processor or strong blender like a Vitamix or Ninja. Add in chocolate chips if you desire (pictured in one below).

Scoop into small mason jars, paper lined muffin tins or small ramekins.  Optional to leave as is, for a pumpkin chocolate no-bake mousse, or bake at 325 for 5-10 minutes to get a great custard-like, crispy crust.

How to serve: Hot or cold, sprinkled with sea salt, drizzled with a dab honey (if you didn’t use chocolate chips), with whole milk greek yogurt or a scoop of whole milk vanilla or coconut milk ice cream.

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment!