Chocolate Pumpkin Seed Butter Cups - Bruce's Roots

 
 
IMG_1803.jpg

When I was in high school I liked chocolate. I remember eating Reese's Peanut Butter Cups and Whoppers on the way to track meets. Well, now there is a much better tasting option that is also way healthier. 

I made chocolate cups with THREE different fillings
- Peanut butter
- Pumpkin seed butter
- Almond butter

Which do you think would be your favourite? Let me know!

Mine is  definitely pumpkin seed butter. I love the creaminess, slight bitter flavour, it's not too rich and it's high in iron.

I use organic cacao in this recipe instead of cocoa powder intentionally. Cacao is raw and in it's purest form. It's very high in antioxidants, which fight free radical stress in the body. Cacao is also rich in magnesium, a mineral that many are deficient in. It helps strengthen bones and teeth, supports the nervous system, a healthy heart and brain and any muscle spasms. This amazing superfood is also rich in iron, calcium (move over steak and milk). Magnesium also elevates mood due to serotonin, tryptophan, tyro sine and phenylethylamine.

IMG_1812.jpg
IMG_1813.jpg

 

 

Ingredients
makes 6-8
- 1/2 cup coconut oil, melted
- 1/2 cup cacao
- maple syrup to taste
- nut butter filling of choice
- feel free to add 1/2 tsp of any superfood powders or adaptogens you love. I added maca and cordyceps to the cacao coconut oil mixture. 

 

Directions
1-mix coconut oil and cacao together with syrup
2- pour approximately 1/2 tbsp into muffin tin liners or silicon mold
3- place in freezer for minimum 10 minutes to set
4- place nut butter in center, try not to spread to the edges because then the chocolate sauce won't cover the sides. Sorry friends, I did not measure how much nut butter I used
5- cover each cup with the chocolate sauce
6 - place back in the freezer for a couple hours to completely freeze. 

Next time, I will measure how much sauce I poor into the bottom of the cupcake tins. I think I poured closer to 1 tbsp and it was hard to bite into, but still delicious. I also added too much maple syrup and it sunk to the bottom as it's heavier. I love cooking without recipes because I find it relaxing and creative. I'll take a little maple syrup coming out the bottom any day!

Store in the freezer.

These would be so tasty with sunflower seed butter - especially if you are seed cycling. 

xx

Jordan
Bruce's Roots