Pumpkin Seed Chocolate Cups | VG + NF

A nut-free twist on a classic. Our pumpkin seed chocolate cups are 100% vegan, gluten-free, refined sugar free, and are safe for kids to bring to school. 

Pumpkin Seed Butter Ingredients

  • 2 cups pumpkin seed 
  • 1 tsp sea salt 
  • 1 tsp olive oil 

Step 1: Make Pumpkin Seed Butter

  • This step is nice and simple. Preheat your oven to 300* F, spread the pumpkin seeds out on a tray, and roast for 15 minutes stirring them half way through. 
  • Add the toasted pumpkin seeds to a food processor and run it continuously for 4 to 5 minutes (you will need to scrape down the sides every minute or so). Add the salt and olive oil and run until you have the texture you are looking for. 
  • ** You can go for smooth or slightly chunky, whichever you prefer 
  • Transfer your pumpkin seed butter to a clear jar. On it’s own it will last in the fridge up to two months! 

Step 2: Make Pumpkin Seed Butter Filling

  • Now that you have your pumpkin seed butter, it’s time to make the filling. Take 1 cup of pumpkin seed butter and mix it with 1/2 tsp salt, 1/4 tsp cinnamon and 1/4 cup honey or maple syrup until fully combined. Place in fridge until it is set and firm.
  • I’ve learned to pre-form the filling so that they set up nicely when covered with chocolate. Depending on which mould you are using, use a spoon to measure out the amount of filling per cup, shape with your hands, place on a plate and back in the fridge until ready to use.

Step 3: Make the Chocolate Cups
These cups are your creation, so they can be made however you’d like them best. Big, small, lots of chocolate.. The options are endless.

Chocolate Layer

  • 12oz vegan dark chocolate chips 
  • 2 tbsp coconut oil 
  • 1 tsp sea salt 

Using a double boiler (learn everything you need to know about double boilers here), melt the coconut oil and chocolate chips together on low heat. Once combined, add 1 tsp of salt and stir. 

Pour 1 tbsp of chocolate mixture into a silicone mould or muffin liners. Once the bottom layer is filled, place the moulds into the freezer for 20 minutes until the chocolate is set. 

Step 4: Combine & Make Magic
Once the bottom layer of chocolate is solid, add your layer of pumpkin seed butter filling on top, and cover with the remaining chocolate. Once all the moulds are full, place back in the freezer until fully set. 

Store your pumpkin seed chocolate cups in the fridge or freezer in a sealed container & enjoy! 

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