These Pumpkin Seed Butter Cups are a fun twist on the infamous peanut butter cup. They're deliciously smooth and antioxidant rich.
Ingredients
For the filling
- 1/2 tsp vanilla extract or 1/8 tsp vanilla powder
Method
- Start by placing your cacao butter, maple syrup, and sea salt on a low heat in a double boiler. Stir occasionally.
- Whilst your chocolate ingredients are melting, mix together all of your filling ingredients in a small bowl until fully combined and place to one side.
- Place your cupcake cases onto a baking tray that will fit into your refrigerator.
- Once your chocolate ingredients have melted together, remove from the heat being sure to wipe any moisture from the base of the bowl. Whisk in your cacao powder until smooth or blend using an immersion blender.
- Leave to cool for 15 minutes or until it feels cool to the touch when you dab a small amount of the chocolate onto the skin directly below your lip.
- Transfer 1.5 tablespoons of mixture into the bottom of each cupcake case then leave to cool for 5 minutes.
- Spoon in 1 tablespoon of your filling into each case. Then top with 1 tbsp of chocolate. Place your tray into the refrigerator and leave to set for 1 hour. Store in an airtight container within the fridge for up to 1 week.
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