Chocolate Pumpkin Seed Butter Cups

  

 

Ingredients

3/4 cup 70% dark chocolate chips (125g)

1 heaped tsp coconut oil 

9 tbsp homemade pumpkin seed butter  OR 1/2 cup store bought pumpkin seed butter mixed with 1 tbsp maple syrup and 1/2 tsp cinnamon

Optional

pumpkin seeds to garnish 

 

Method

Line a regular sized muffin tin with 9 muffin liners.

Melt dark chocolate chips and coconut oil in a small pan over low heat, stirring constantly until smooth.

Pour 1/2 tablespoon of the melted dark chocolate into the bottom of each muffin liner.

Take your finger or a small spoon and swirl the chocolate around in each cup so that it creates a thin layer of chocolate along the inner edge of the muffin liner about 1 cm deep.

Next, scoop 1 tablespoon of the pumpkin seed butter filling into each muffin cup to top of the chocolate layer in the muffin liner.

Do this for all 9 cups.

Lastly, pour the remaining melted chocolate in each muffin cup to cover the pumpkin seed butter, making sure you cannot see any of the pumpkin seed butter.

Sprinkle each cup with a few pumpkin seeds (optional).

Place the muffin tin in the freezer for 30 minutes or until the chocolate has completely hardened.

Store the pumpkin seed butter cups in the fridge or freezer.

 

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