My first love, dark chocolate cups. Once upon a time I claimed I hated dark chocolate. After many years of telling myself that, I gave it a try again and now I’m obsessed. Especially with sea salt and nuts or seeds. As a vegan it was my only real option that was available most commonly. Now tons of vegan options exist.
Today I’m going to be showing you how to make these chocolate cups, stuffed with raw pumpkin seed butter and a sunflower seed caramel. Much like the peanut butter caramel I shared last year and the almond butter caramel I posted last December. All require dates! That ooey gooey goodness that tastes so caramel-like it’s better than the “real” thing. No one will notice the difference! Making these totally dairy-free and allergen-friendly. So everyone can enjoy.
You can of course use whatever dark chocolate you prefer. I personally love to use Vitacost’s dark chocolate chunks. They melt beautifully and they’re not too sweet. These also have mini chocolate chips, if you want something a little sweeter. Feel free to sweeten as needed. I’m also partial to their yacon syrup. It has a rich, molasses like taste and texture. Coconut nectar or maple syrup works great too.
I’ll definitely be making a batch of these for my stay-at-home Halloween couch party. Big plans, eating my spooky black ramen noodle bowl and these caramel cups. Watching copious amounts of creepy animated movies and relaxing in a Panda bear onsie. Totally living the life, right? Haha! Do you have any Halloween plans? Let me know!
If you give this recipe a try snap a photo and tag me @PlantPhilosophy using the hashtag #PlantPhilosophy on Instagram. I would love to see your recreations and how you incorporate these dark chocolate cups into the holiday season. These are truly great all year round, but especially so this time of year.
Vegan Salted Caramel Pumpkin Seed Butter Cups
Yield 16 servings
- 2 cups Vitacost Dark Chocolate Chunks
- 2 cups Raw Pumpkin Seed Butter, recipe below
- 1 ½ cups Sunbutter Caramel Sauce, recipe below
- Sea Salt, to top (optional)
- Cupcake Tray
- Cupcake Liners
Raw Pumpkin Seed Butter:
To make the pumpkin butter, add pumpkin seeds to a food processor. Run on high for 2 minutes. Scraping down the sides as needed. Turn it off and let it rest for 5 minutes to cool and give the motor a break. After 4 minutes it will start to thicken. After 6 minutes it will get really crumbly. After 12 minutes it should become a very thick paste-like texture. At about 22-26 minutes you should have pumpkin seed butter. Remember to take a few minutes to break every two minutes of continuous running.
Once a butter consistency is reached, add your yacon syrup to sweeten as desired as well as a pinch of salt. Give it a quick blend to fully combine.
Transfer to an air-tight container and store for up to two weeks in the fridge. Give it a good mix before each use.
To make the sunflower seed caramel, measure and add all ingredients into a high-speed blender. If your dates are hard you can soak them in warm water to soften. I found it easiest to manually pour in hot water while it’s blending to get it to the desired consistency. Add more water depending on your dates. Keeping it on the thicker side.
Stop to scrape down the sides as needed. You can also do this in a food processor.
Transfer to an air-tight container and store in the fridge for up to a week.
To assemble cups, line cupcake tray with paper liners.
Add chocolate chunks to a heat-safe bowl and melt in 30 second intervals in the microwave. Alternatively you can use the double boiler method to melt over low heat on the stove.
Add a heaping teaspoon to the bottom of each liner. Use your spoon to evenly spread it out. Picking up the liner and tilting it to cover the edges about ¼ inch up the side.
Transfer tray to fridge or freezer to harden for 5 minutes.
Remove tray and add 1 tbsp of the pumpkin seed butter into each cup. I used a scoop, gently flattening the top until it touched the sides with chocolate.
Top each with about 1 tbsp of sunflower seed caramel. It’s a bit tricker to work with since it’s sticky. I found it easiest to use a scoop and then spread it out as best I could with a greased knife or offset spatula.
Top with another heaping teaspoon of melted chocolate and sprinkle the top of each with coarse sea salt and pumpkin seeds.
- Store in the fridge or freezer to fully harden. Transfer to an air-tight container and keep in the fridge for up to 1 week or freeze for up to 3 months.
PIN IT FOR LATER!
This recipe is sponsored by Vitacost.com, all thoughts and opinions are my own. I only work with brands I 100% believe in and use in my own home. Affiliate links are included. Thank you for your support!0