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. Top 8 allergen free, vegan, gluten free; Free of: tree nuts, peanuts, eggs, soy
Keyword peanut butter pumpkins, reeses pumpkins, white chocolate sunbutter cups
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.