Graveyard Pudding Cups

Family-owned company Mayver's have come up with this fun and flavoursome low-sugar treat as a healthier alternative for kids who love Halloween and want to get into the 'spooky spirit'.

The recipes were made with Mayver's all-natural peanut butter, which are vegan and contain absolutely no added oil, sugar, gluten, dairy, cholesterol or hardened fats.

They're also made from nothing but natural ingredients and quality peanuts that are a great source of good fats, protein and key nutrients including potassium and magnesium.

Serve: 2
Vegan

Ingredients
¼ Japanese pumpkin (unseeded), skinned and cut
into small chunks
2 large bananas
¼ cup Mayver's Dark Roasted Peanut Butter
1 tsp cinnamon
6-8 Oreo cookies (or similar alternative)
Extra peanut butter

Bonus Ingredients
Matcha powder
Edible flowers

Method
Using alfoil, cover the pumpkin chunks and roast in a 180C oven for 25 minutes. Set aside to cool. This is best to do the morning of, or night before to give pumpkin enough time.
Split the cookies in half and set aside the parts with the white 'crème'. Crumble the remaining chocolate sides. Tip: easier by crushing in a ziplock bag using a rolling pin.
In a blender, blend the cooled pumpkin, banana, peanut butter and spices until smooth. Spoon equal portions of the mixture into two separate jars, and top with the crumbled chocolate cookie. Set aside in the fridge to set.

Using two of the remaining white crème of the cookie halves, use a butter knife to carefully drizzle 'RIP' onto the crème with peanut butter. Gently press these onto the top of the mousse. Decorate the cookie crumbs by sprinkling matcha powder and edible flowers as a finishing touch!

This delish recipe was provided by the talented Ashleigh Jane of Inner Pickle