Create fun and safe treats for Halloween this year with these delicious White Chocolate SunButter Pumpkins! They are top 8 allergen free and school safe.
One of the things I miss about having food allergies is getting to indulge in some of my favorite Halloween treats, like Reese’s peanut butter pumpkins. I can have peanuts (my son can’t), but Reese’s have dairy in them, too, so I avoid them.
When I found a cool jack ‘o lantern candy mold at a local store, I decided to make some fun dairy free White Chocolate SunButter Pumpkins for a fun Halloween treat that even my kids can have!
These fun dairy free candies are top 8 allergen free and pretty easy to make. They require several steps, but they are pretty simple and easy to execute.
How to make white chocolate SunButter pumpkins
The first thing you’ll need for these SunButter Pumpkins is a silicone pumpkin candy mold, or a silicone mini muffin pan. If you can’t find a pumpkin/jack ‘o lantern mold, the silicone mini muffin pan works great.
I got this jack ‘o lantern candy mold at Walmart, but you can find ones that have different shapes or styles, like this cute pumpkin mold without a face if you just want pumpkins without jack ‘o lantern faces.
Silicone candy molds or mini muffin pans work best because they’re so much easier to get the white chocolate out of the mold once they’re cooled and set. If you don’t have silicone mini muffin pan, you can line it with foil liners and use those for candy cups.
You melt your dairy free white chocolate in a small bowl inside a pot (this is one of the best methods I’ve found for melting dairy free white chocolate). I used the Nestle Simply Delicious white chocolate chips, but you can use another brand of dairy free white chocolate if you prefer.
Next, you can add a little color to the white chocolate, if you want. This is completely optional! I added McCormick natural food color powder to make these a light orange color to look like pumpkins, but you can skip the natural coloring if you like.
Once your white chocolate is melted and you’ve added color (if you want), the next steps are:
- Pour a little white chocolate into the bottom of the mold to cover the bottom
- Chill about 15 minutes to set the white chocolate
- Make the SunButter filling (it will be like dough)
- Once the white chocolate is set, press the SunButter filling into discs and set them in the mold
- Cover the top with another layer of melted white chocolate
- Allow to set in the fridge for about 15 minutes until set
- Store in at room temperature in an airtight container
Once your SunButter pumpkins are cooled and set, you’ll want to store and serve them at room temperature. If you serve them cold, they will be too hard and waxy, so let them warm up to room temp before eating (they won’t melt at room temperature).
Check out our other Halloween recipes and roundups:
- Pumpkin Spice Rice Crispy Treats
- Healthy Chocolate Fruit “Bugs”
- No Chill Vegan Sugar Cookies
- Gluten Free and Dairy Free Halloween Treats roundup
- 10 Amazing allergy friendly sweets
White Chocolate SunButter Pumpkins
- 1 cup dairy free and allergy friendly white chocolate chips (we used Nestle Simply Delicious, but you can use your favorite brand)
- 1/2 teaspoon yellow McCormick Natural food color powder
- 1/4 teaspoon berry McCormick Natural food color powder
- 1/2 cup creamy SunButter
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Place a small bowl inside a small saucepan filled with a little bit of water, and turn on to low heat. Add your dairy free white chocolate chips into the small bowl, and melt them in the bowl as the bowl heats up gently.
- You can use a microwave to melt your white chocolate as well, but I've found that dairy free white chocolate doesn't always melt well in the microwave.
- Once the white chocolate is melted, remove from the heat. Whisk in the natural food color powder, if using.
- Pour a small amount of white chocolate into the bottom of the mold, just enough to cover the bottom of the mold. Set in the fridge for about 10-15 minutes or until set (you can set it in the freezer, too, to help it set faster).
- While the white chocolate is setting up, Mix together the SunButter, powdered sugar, and vanilla extract. This will form a thick dough.
- Remove the white chocolate from the fridge. Pinch off about 1/2 to 1 teaspoon sized pieces of SunButter dough and form into discs. Place the SunButter on top of the white chocolate in the mold, making sure there is a little space around the edges for the white chocolate to cover the SunButter on the sides.
- Pour some white chocolate on top of the SunButter to cover it, then place back in the fridge or freezer to set it.
- Once the white chocolate is completely set, remove from the mold into an airtight container and store and serve at room temperature.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist