Last year we cooked up a bunch of these Pumpkin Seed Butter cups for our limited-edition Valentine's Day Box, and they were a hit! We've received so many requests to bring them back to our store that we figured it's about time to share our secret recipe. (Spoiler: it's super simple.)
We love using Pumpkin Seed Butter in these chocolate cups because it adds a big boost of protein and a vibrant color contrast. You can easily substitute Dark Chocolate Sunflower Seed Butter for a double chocolate treat, or Vanilla Spiced Sunflower Seed Butter for a seasonal snack. You could even add a few crumbles of Dark Chocolate Sea Salt Seednola for a crunchy texture, or a spoonful of Chia Jam for a SB & J variation. The options are endless.
- 1 cup dairy-free chocolate chips
- 3/4 cup 88 Acres Pumpkin Seed Butter
- Handful of pepitas (optional)
- 1 tablespoon sea salt (optional)
DirectionsPlace cupcake liners into the cupcake tin before beginning. Melt chocolate chips in a double boiler, or in the microwave on 50% power, stirring every 10 - 15 seconds until fully melted.
Using a small spoon, pour about 2 teaspoons of melted chocolate into the bottom of each liner. Using the spoon, spread the chocolate up the sides of the liner all the way around. Place in the fridge to set for about 10 minutes.
When chocolate is cooled and hardened, use a tablespoon measure or disher to place one rounded tablespoon of Pumpkin Seed Butter in the center of each chocolate cup. Flatten top slightly.
Drizzle the extra melted chocolate over the top of each Seed Butter cup, covering completely. Add a pinch of sea salt and 2 pepitas to the top of each seed butter cup, if desired. Place back into the fridge for 10-15 minutes until the chocolate is fully set. Store in the fridge for up to 2 weeks, but we doubt they'll last that long.