I’ve never bothered posting a healthy or Paleo-style Reese’s Peanut Butter Cup recipe before because well, there’s just thousands of them on the internet. So, I thought I’d create something a lot more interesting – Pumpkin Seed Butter Cups. They’re mineral and antioxidant-rich and use the amazing Indigo Herb’s vibrant green-hued Organic Raw Pumpkin Seed Butter. You can eat these straight as they are or chop them up and throw them into some yoghurt or your favourite smoothie bowl.
DISCLAIMER: Please note, I was sent some wonderful goodies from Indigo Herbs, and paid real money, to create a delicious recipe for you all. All opinions are my own and 100% honest. For more info scroll to the bottom of this post.
I think we all know that pumpkin seeds are pretty healthy but I want to show you how amazing these little powerhouses really are – just check out their nutritional benefits below:
- A plant-based source of all 9 of the essential amino acids.
- High in tryptophan (the precursor to serotonin) so potentially these little guys could help lull you to sleep.
- Rich in cell protective vitamin E, and bone supportive vitamin K, niacin, phosphorus, and magnesium.
- Contain high levels of the minerals; zinc, copper, selenium, and manganese, supporting reproductive health in both men and women.
- A great source of lignans and phytoestrogen compounds that help to balance hormones.
I’m pretty big on seed cycling at the moment as it helps to balance out my hormones. It might sound complicated but you simply eat 1-2 tablespoons of both pumpkin seed and flaxseed daily, from days 1-15 of your cycle. Day 1 is the 1st day of your period and day 15 ovulation. From days 16-30, the day after ovulation until the day before your period, you switch to sesame and sunflower seeds. So if you’d like to adapt this recipe to fit your monthly cycle you could use a mixture of Raw Sunflower Seed Butter and Raw Sesame Paste.
Deliciously smooth, antioxidant and mineral rich, these Pumpkin Seed Butter Cups are a fun twist on the infamous peanut butter cup.
Anyway enough of the science stuff. How do these guys taste in comparison the old fashioned Almond/Peanut Butter Cups? It’s hard to explain but I’d say they taste a bit earthier and less creamy which is why I decided to include some vanilla to help balance out the bitterness. I have to say that it really did the trick and the earthy, bitter flavour was quite minimal. If you’re quite down with matcha like tastes then you’ll probably find that you’ll love the rich earthy flavours of pumpkin seeds.
They’re also quite sweet and each cup has about 1 tablespoon of maple syrup in. Feel free to switch this up for another sweetener. If you’re not into liquid sweeteners you can use 1/4 cup of xylitol, coconut sugar, or a keto-friendly sweetener like an erythritol and stevia blend. Just powder it in a bullet style blender before mixing into the filling instead of using maple syrup. If you’re keto and favour stevia drops then you’ll want to use around 220g of pumpkin seed butter instead, otherwise, you won’t have enough filling to fill your chocolate cups.
I absolutely loved them and ate like 3 in a row (don’t judge me!). But, just in case my word wasn’t good enough, I brought in the ultimate taste testers – Anya and Scarlett – who are 6 and 14. It’s hard to get kids to eat healthy treats but these guys both loved them. I really wasn’t expecting Anya to enjoy them so I only gave her half of one cup and she instantly inhaled it then asked for the other half! I find that the kids are brutally honest when it comes to trying out my creations so if they aren’t up to their standards I don’t tend to publish them.
The texture is super dreamy. As the chocolate hasn’t been tempered it’s just really soft to bite into and melts in your mouth. The centre feels really smooth and slightly fudge-like. Divine! Enough of my rambling, you’ll just have to check out the recipe below and give them a go yourself!
Looking for more recipe inspiration using Indigo Herbs products? Why not try my Hormone Balancing Adaptogenic Activated Nut and Seed Butter or Grain-Free Pumpkin Pie? Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!
- 145g organic cacao butter buttons
- ⅓ cup/83ml organic maple syrup
- Pinch sea salt
- 70g organic raw cacao powder
- Start by placing your cacao butter, maple syrup, and sea salt on a low heat in a double boiler. Stir occassionaly.
- Whilst your chocolate ingredients are melting, mix together all of your filling ingredients in a small bowl until fully combined and place to one side.
- Place your cupcake cases onto a baking tray that will fit into your refrigerator.
- Once your chocolate ingredients have melted together, remove from the heat being sure to wipe any moisture from the base of the bowl. Whisk in your cacao powder until smooth or blend using an immersion blender.
- Leave to cool for 15 minutes or until it feels cool to the touch when you dab a small amount of the chocolate onto the skin directly below your lip.
- Transfer 1.5 tablespoons of mixture into the bottom of each cupcake case then leave to cool for 5 minutes.
- Spoon in 1 tablespoon of your filling into each case. Then top with 1 tbsp of chocolate. Place your tray into the refrigerator and leave to set for 1 hour. Store in an airtight container within the fridge for up to 1 week.
**Preparation time includes 1-hour chilling time.
Disclaimer: Please note that this is a sponsored post. This means that I was sent free products and compensated in return for an amazingly delicious recipe for you all. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Indigo Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.