Dark Chocolate Pumpkin Seed Butter Cups - Pumpkin seeds instead of peanut butter? YES. Ground with some butter, powdered sugar and salt, in dark chocolate. Adapted from SoMunchLove.
Place pumpkin seeds, butter or shortening, sea salt, pumpkin spice and powdered sugar in a small food processor. Blend until the pumpkin seeds become a smooth butter, scraping the bowl down occasionally.
Place the chocolate in a heat proof bowl and heat in the microwave in a minute, or until melted. Stir to makes sure there are no chocolate lumps and it’s smooth.
Line a cupcake tray with silicon cupcake liners, but feel free to use paper cupcake liners. Spoon 2 teaspoons of the melted chocolate into the bottom of each cupcake cup. Gently tap the cupcake tray on the encounter to settle and get rid of any air bubbles. Place in the freezer for 5 minutes or until firm.
Scoop out a 1 tablespoon portion of the pumpkin seed mixture and with your hands form into a disk that is only slightly smaller in diameter than the cupcake paper. Place on top of the chocolate layer you have placed in the liner and repeat with the remaining pumpkin seeds mixture.
Cover each pumpkin seed disk with 1 tablespoon of melted chocolate. Gently tap the cupcake tray on the encounter again to settle and get rid of any air bubbles. Top each buttercup with 3 pumpkin seeds and a sprinkle of sea salt flakes. Refrigerate until ready to serve.