Chocolate Pumpkin Seed Butter Cups

Ingredients For Chocolate Pumpkin Seed Butter Cups

3/4 cup chocolate chips (I used @enjoylifefoods)1 teaspoon coconut oil1/2 cup pumpkin seed butter (I used @nutstoyounutbutter)1 tbsp maple syrup1 tsp pumpkin pie spice (or you can use cinnamon if you don’t love pumpkin pie spice )Flakey @canadianseasalt for sprinkling on top

Method

method your chocolate coconut oil in a small pan on low heat, stirring constantly until smooth. or melt in microwave.pour 1 tsp (or more) of chocolate into your molds to fully cover the bottom of each pumpkin mold or muffin liner. Use your teaspoon to swirl the chocolate around creating a thin layer along the inner edge of the mild.•place in fridge to harden.•in a small bowl, mix together your pumpkin seed butter, pumpkin pie spice maple syrup.•scoop 1/2 – 1 tbsp of pumpkin mixture into your chocolate molds and lightly press it into the chocolate cup.•pour the remaining chocolate in each mole to cover the pumpkin seed butter.•place in freezer for 30 minutes or more to completely harden.•remove from freezer, sprinkle with flakey sea salt enjoy!•store the chocolate cups in the fridge or freezer*depending on the size of your molds or your muffin liners, you may have to adjust the ingredient sizes. The amount listed above would work perfect for mini muffin liners.