Chocolate Pumpkin Seed Butter Cups with Rose Petals & Flakey Sea Salt

dessert pumpkin seeds snacks
Chocolate Pumpkin Seed Butter Cups with Rose Petals & Flakey Sea Salt
YIELDS 27 Small Cups
Sprouted Pumpkin Seeds


  • 10 oz semi-sweet chocolate (about 1 ¾ cups of chocolate chips)
  • 2 cups Go Raw Sprouted Pumpkin Seeds
  • 3 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • 2 tbsp dried organic rose petals, crumbled
  • 1 tbsp flakey sea salt
Special Equipment


  1. Add the Go Raw Sprouted Pumpkin Seeds, coconut oil, and maple syrup to a food processor. Process until it becomes a smooth paste. Set aside.
  2. Pour the chocolate in a microwave-safe bowl and microwave on high for 30 seconds. Using a silicone spatula, mix chocolate. Microwave chocolate for another 15 seconds and mix again. Repeat until chocolate is completely melted and smooth.
  3. Using a small spoon, fill up each cup halfway with melted chocolate. Using your hands, take a quarter-sized amount of pumpkin seed butter and form into a patty. Place in the center of each mold, and cover with additional melted chocolate until cup is full. Top each cup with a sprinkle of rose petals and flakey salt.
  4. Put the chocolate molds on a baking sheet and place the entire baking sheet in the freezer for 30 minutes until chocolate has hardened.
  5. Pop chocolate cups out of the silicone molds. Store in the refrigerator for up to two weeks.

Recipe and photo by Dana Plucinski

Products used in this recipe

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