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Chocolate Pumpkin Butter Cups

Course Dessert
Cuisine American
Keyword Chocolate Pumpkin Butter Cups
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 184kcal


  • 1 cup large chips chocolate chips, semisweet
  • 1/2 cup pumpkin seed kernels
  • 4 medium dates, Medjool
  • 1 tablespoon coconut oil
  • 1 tablespoon honey
  • 1/8 teaspoon salt


  • Melt chocolate chips.
  • Using a silicone mold or mini cupcake papers, scoop a small amount of chocolate into the bottom, and using the back of a spoon, spread up the sides.  Place in fridge to harden.
  • Toast shelled pumpkin seeds in a skillet for 2-4 minutes, stirring constantly.  When they start to crackle and become aromatic, they are toasted.
  • Blend pumpkin seeds, pitted dates, coconut oil, honey, and salt in a food processor until smooth or very well incorporated.
  • Remove chocolate cups from fridge.  Scoop pumpkin seed mixture into hardened chocolate.
  • Melt the remaining amount of chocolate and scoop on top of the pumpkin. Return to fridge until the top is hardened.


Calories: 184kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Sodium: 40mg | Fiber: 3g | Sugar: 23g