Brace yourself, the pumpkin is coming! Pumpkin spice, pumpkin infused, pumpkin, pumpkin, pumpkin! We are approaching October and my foodie social media feed is already filled to the brim with pumpkin recipes– and I absolutely love it. Yes, that includes pumpkin lattes. All are welcome!
I will definitely be throwing my contributions into the pumpkin frenzy, but today we’re doing something a little different. I’m making a recipe with pumpkin seeds. Since both pumpkins and chocolate are native to Mexico, I couldn’t resist putting them together.
And plus, who doesn’t like a sweet super food combo? These pumpkin seed buttercups contain both dark chocolate and vitamin-rich pumpkin seeds. Calling all dark chocolate lovers! These are right up your alley. They have a deeper, earthier flavor with a satisfying salty bite that is sophisticated and irresistible. They are a healthier alternative to peanut buttercups you find at the store, so you can feel good about this indulgence.
Soooo– here are a few tips to help your buttercups emerge both beautiful and delicious:
Pick Your Chocolate Wisely – There are tons and tons of dark chocolate options out there, so don’t just pick up any kind when making these buttercups. Choose a dark chocolate that you are in love with and, if possible, choose one that is slightly sweeter. It compliments the flavor of the salty pumpkin seeds best.
Careful With That Chocolate – When melting the chocolate for this recipe, take care. Overheated chocolate can develop nasty lumps and it also affects the flavor, so babysit that chocolate as if it were your first born. In fact, you can remove the chocolate from the heat when it is almost melted and stir. The unmelted stragglers usually smooth out with no problem.
Blend the Pumpkin Seeds Well – This will take some patience, but be sure to blend the pumpkin seed mixture in the food processor until it is completely smooth. This will result in the best texture for your buttercups and releases all of those tasty and healthy oils from the seeds.
There you have it, everything you need to make a decadent vitamin and antioxidant-rich candy. See you next time!
- ⅔ cup shelled pumpkin seeds (pepitas)
- 2 tablespoons unsalted butter or non-hydrogenated organic vegetable shortening
- ½ teaspoon fine sea salt
- 3 ½ tablespoons powdered sugar
- 9 ounces chopped dark chocolate
- 1 ½ tablespoons coarse sea salt
- Set aside 1 tablespoon of pumpkin seeds to garnish the buttercups. Place the remaining pumpkin seeds, butter or shortening, fine sea salt, and powdered sugar in a small food processor.
- Blend until the pumpkin seeds become a smooth butter, scraping the bowl down occasionally. This will take quite a while, but your patience will be rewarded. 🙂
- Place the chocolate in a heat proof bowl and melt over a simmering pot of water or in the microwave in 30 second bursts just until melted. Be careful not to overheat.
- Line a cupcake tin with 8 paper liners. Spoon 2 teaspoons of the melted chocolate into the bottom of each paper. Using a small spoon or the back of a chop stick, smooth out the chocolate. Place in the freezer for 5 minutes or until firm.
- Scoop out a 1 tablespoon portion of the pumpkin seed mixture and form into a disk that is only slightly smaller in diameter than the cupcake paper. Place on top of the chocolate layer you have placed in the paper liner and repeat with the remaining pumpkin seeds mixture.
- Cover each pumpkin seed disk with 1 tablespoon of melted chocolate. Smooth with a spoon and top each buttercup with 2 pumpkin seeds. Place in the freezer for 15 minutes to fully chill, then top each buttercup with a pinch of coarse sea salt. Devour immediately or store in the refrigerator or freezer until cravings arise.