Homemade Healthy Vegan Pumpkin Seed Chocolate Cups taste like caramel and are super easy to make. They taste similar to traditional dark chocolate peanut butter cups but are free of the dairy, nuts and palm oil. Suitable for nut-free, vegan, gluten-free, and soy-free.
These pumpkin seed cups are so, so delicious, yes they are healthy, but they really do taste amazing nevertheless.
Pumpkin seeds are a bit underrated, they deserve to be regular part of our diet, even if you just sprinkle a handful to your salad. They are so good for you, and bring a lot of nutrients to the table.
If you are someone who is allergic to nuts, pumpkin seed is your best friend. They are high on protein, fiber, and important nutrients.
You can also use sunflower seeds instead of the pumpkin seeds, both work well!
Sunflower seeds are just as healthy as pumpkin seeds.
Sunflower seeds have lots of health benefits including reducing inflammation, preventing cardiovascular disease, reducing cholesterol and helps to calm your nerves. This is due to them containing magnesium, selenium and vitamin E.
More Vegan Nut-Free Recipes:
Anyway! Do let me know how you found this Healthy Vegan Pumpkin Seed Chocolate Cups Recipe if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
How To Make Nut-Free ‘peanut butter’ Cups:
Makes 5-7 large cups
8.8oz / 250g Dark chocolate
2 cups / 300g pumpkin seeds
4 tablespoons of Maple syrup, Date syrup or similar sweetener
1 teaspoon of Vanilla extract
a pinch of Salt
1. Spread the sunflower seeds on a pan and roast for 10-12 mins at 190C / 375F. Take out of the oven as soon as a few seeds turn golden. Watch like a hawk as they can burn quickly. Leave to cool for 10 mins.
2. Place the warm seeds along with everything else apart from the chocolate into a blender and pulse blend to make pumpkin seed caramel paste. Depending on your blender you may need to scrape down the sides and blend for several minutes until it combines.
3. Melt 3/4 of the chocolate in a double boiler then add melt the last 1/4 off the heat for easy tempering. Pour half of the chocolate into the cases and then chill in the freezer for a few mins to set.
4. Press the pumpkin seed caramel into the cases then cover with the remaining chocolate. Sprinkle with more pumpkin seeds and chill to set.
Enjoy within a week and store in the fridge.
NOTES: If you want a smooth seed butter then blend the seeds first on their own, but you will need a powerful blender and some patience. I find a food processor is best at making the seed paste, but a liquidizer or a jug blender (in batches) also works well but requires more scraping of the sides and blending.