Pumpkin Butter Chocolate Cups

These Pumpkin butter chocolate cups are delicious! Pumpkin butter is rich in iron, fiber, and protein, and makes a great replacement for peanut butter. This rich pumpkin and chocolate recipe makes a great treat for the holidays!

BSF Kitchen Test: 12/3/2020

INGREDIENTS (makes about 6-7 cups)

• 2 cups pumpkin seeds
• 1 tbsp maple syrup
• 3 tbsp coconut oil, melted
• 1 1/2 cup semi-sweet chocolate chips

INSTRUCTIONS

1. Melt chocolate chips by placing in a glass bowl over pot on medium high heat and simmer until fully melted.
2. Add pumpkin seeds, maple syrup, and coconut oil into food processor and pulse until creamy
3. Line a muffin pan with muffin liners, then lightly cover the bottom of the pan with chocolate and let sit for 2-3 minutes.
4. Pour pumpkin butter into the middle and cover with another layer of chocolate. The mixture should fill up half of the muffin pan
5. Let cool in the freezer for at least 30 minutes before serving. Enjoy!

❤ Try our USDA certified organic Pumpkin Seeds ❤

Related Recipes:

• Toasted Pumpkin Seeds
• Organic Cinnamon-Sugar Pumpkin Seeds
• Organic Pumpkin Hummus
• Pumpkin Sunflower Trail Mix

Brought to you by Be Still Farms, where we have discovered that truly healthy foods, prepared as God intended, can taste far better than any processed imitation on which many of us were raised. To shop for these and other ingredients, click here.