Vegan Peppermint Pumpkin Seed Butter Cups

I can’t believe that we’re less than two weeks away from Christmas. Although things have been pretty festive on the blog since before my birthday, my real life could do with a little more festive cheer. I don’t often decorate my apartment for the holidays since I go home to Trinidad every year. But I’m definitely missing it this year. Luckily, I have these Vegan Peppermint Pumpkin Seed Butter Cups to help fill the void. 

[Tweet “Peppermint Pumpkin Seed Butter Cups #nutfree #vegan #allergyfriendly”]

Reese’s peanut butter cups used to be my absolute favourite snack in my pre dairy-free days.  They were actually one of the last things to go when I did my elimination diet. Since peppermint and chocolate are a classic combo, I actually considered making a peppermint flavoured peanut butter cup for the holidays.

Unfortunately, mint and pb just don’t mesh for some reason. But mint and pumpkin seed butter are a match made in foodie heaven. Maybe it’s because they’re both green?

Anyway, the idea for these came about when I saw the tub of Pumpkin Seed Butter at Bulk Barn. I’ve toyed with the idea of making my own pumpkin seed butter in the past, especially after making these Cranberry Pumpkin Seed Energy Balls, but I just kept putting it off. And I think I’ll continue to do so because I’m not sure I can get mine this smooth and creamy. Plus, it’s from Bulk Barn, a.k.a. the best store ever. 

If you’re not familiar with Bulk Barn, it’s one of my favourite places to go food shopping. I buy things in bulk like it’s my job and it’s Bulk Barn’s job to sell things in bulk, so they see a lot of me there. I can probably go on and on about Bulk Barn, so let’s get back to the pumpkin seed butter cups. 

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. Basically, perfection is no-bake dessert form. 

Vegan Peppermint Pumpkin Seed Butter Cups

 

Print

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

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.

Author: GiselleR @ Diary of an ExSloth

Recipe type: Dessert

Serves: 16

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

3.5.3208

Are you fully in the holiday spirit yet?

• What holiday desserts and snacks have you been making?
• Have you ever made or had pumpkin seed butter before?

Share in the comments below!

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