Pumpkin Seed Butter Chocolate Cups
Thanks to 88 Acres you can make your very own guilt free chocolate cups
^ Picture and recipe provided and created by 88 Acres *a special thanks to them for allowing me to share it.
88 Acres Seed Co.
“Wait just two ingredients, that I can pronounce! now that's something I can trust.”
Forget the heavily processed sugary peanut butter cups that leave a waxy texture in your mouth and a feeling of guilt leaving you to wonder "why did I eat this." With 88 Acres you can make so many healthy treats. Below is their recipe for DIY Pumpkin Seed Chocolate Cups. Check out their website for more amazing recipes and products.
1 cup dairy-free chocolate chips
3/4 cup 88 Acres Pumpkin Seed Butter
Handful of pepitas (optional)
1 teaspoon sea salt (optional)
Place 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 or freezer 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 or freezer for up to 2 weeks, but we doubt they'll last that long.