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Recipe type: Dessert
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Cook time: 
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Serves: 16
 
These Vegan Peppermint Pumpkin Seed Butter Cups are nut free, sweet and creamy and have just the right amount of peppermint without it overpowering the chocolate.
Ingredients
  • 2 cups dairy free chocolate chips
  • 1 tbsp coconut oil
  • ¾ cup smooth pumpkin seed butter
  • 2-3 drops pure peppermint extract (more or less to taste)
  • crushed candy canes or sprinkles for topping
Instructions
  1. Line 2 mini muffin tins with cupcake liners (you'll need 16) and set aside
  2. Add the chocolate chips and coconut oil to a microwave safe bowl and melt, stirring at 30-second increments, until smooth
  3. In another bowl mix together the pumpkin seed butter and peppermint extract
Method 1:
  1. Add 1 tsp chocolate, then 1 tsp pumpkin seed butter, followed by another tsp chocolate
  2. Sprinkle with desired toppings and freeze for 20 minutes
Method 2:
  1. Add 1 tsp chocolate.
  2. Freeze for 20 minutes.
  3. Add 1 tsp pumpkin seed butter, ensuring that you press it over the chocolate evenly.
  4. Follow with another tsp of chocolate.
  5. Sprinkle with desired toppings and freeze for another 20 minutes
Method 3:
  1. Add 1 tsp chocolate.
  2. Freeze for 20 minutes.
  3. Add 2 tsp pumpkin seed butter, ensuring that you press it over the chocolate layer evenly
  4. Sprinkle with desired toppings and freeze for another 20 minutes
Can be eaten straight from the freezer, but they're best after storing in the fridge
Recipe by Diary of an ExSloth at http://www.exsloth.com/vegan-pumpkin-seed-butter-cups/