Pumpkin seed chocolate cups

Name: Pumpkin seed chocolate cups
Cook time: 25 mins + chill time
Total time: 25 mins + chill time
Yield: 10 butter cups
Ingredients: 60g cacao powder; 4tbsp melted coconut oil; 60g maple syrup; 40g pumpkin seed butter (you can make your own or use any nut butter of your choice); 10g maple syrup

Cosy season is on its way which means pumpkin spice everything

Ingredients

For the chocolate layers

60g cacao powder
4tbsp melted coconut oil
60g maple syrup

For the filling

40g pumpkin seed butter (you can make your own or use any nut butter of your choice)
10g maple syrup

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Nutrition

Nutritional information

Per	Per butter cup
Energy (kcal)	125kcal
Fat	10.1g
Carbohydrates	6.6g
Fibre	1g
Protein	1.5g

Step 1

Begin by creating the first chocolate layer – stir together 30g of the cacao powder with 2tbsp of the coconut oil and 30g of the maple syrup to create a thin sauce

Step 2

Arrange ten cupcake liners in a muffin try and add spoon the chocolate mix into the bottom of each, spreading to create a smooth layer

Step 3

Chill in the fridge for at least an hour or until set

Step 4

In the meantime, create the filling by mixing the pumpkin seed butter with the maple syrup

Step 5

Once the base is set, spoon the filling mix into each of the cupcake liners, spreading to create an even filling

Step 6

Create the last layer of chocolate by mixing the remaining coconut oil, cacao powder and maple syrup. Once a thin sauce has been made, use this to cover the filling in the cupcake liners