Vegan Salted Caramel Pumpkin Seed Butter Cups





Yield 16 servings


Raw Pumpkin Seed Butter:

Sunbutter Caramel:


  1. 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.

  2. 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.

  3. Transfer to an air-tight container and store for up to two weeks in the fridge. Give it a good mix before each use.

  4. 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.

  5. Stop to scrape down the sides as needed. You can also do this in a food processor.

  6. Transfer to an air-tight container and store in the fridge for up to a week.

  7. To assemble cups, line cupcake tray with paper liners.

  8. 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.

  9. 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.

  10. Transfer tray to fridge or freezer to harden for 5 minutes.

  11. 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.

  12. 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.

  13. Top with another heaping teaspoon of melted chocolate and sprinkle the top of each with coarse sea salt and pumpkin seeds.

  14. 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.

Courses Dessert

Cuisine Seasonal

Recipe by The Plant Philosophy at