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Pumpkin seed chocolate cups
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
| 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
Step 7
Chill in the fridge overnight and enjoy as a delicious treat the next day
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