Dark Chocolate Pumpkin Seed Butter

Today I’m sharing a recipe that requires literally three ingredients. Can I truly call it a recipe if that’s all there is? Perhaps it’s more of a method. 

I almost shared a plain + simple one-ingredient recipe for Raw Pumpkin Seed Butter but then I asked myself what I was doing with my life, and decided to add some chocolate into the mix.

I’m so glad I did.

Despite how simple it is, I really think you need this Dark Chocolate Pumpkin Seed Butter in your life. Namely because it’s boldly pumpkin seed flavored, richly dark chocolate, loaded with healthy fat, protein, vitamins, and minerals, and is such a fun alternative to peanut or almond butter. 

Also, the last time I was at the store I saw pumpkin seed butter sold for $18 a jar (whaaaaaaaaat?!), while raw pumpkin seeds are typically less than $2 a pound. So, obviously, there’s no way I’m buying the stuff when I can just make it myself. 

Here we go:

Raw pumpkin seeds + food processor + chopped up dark chocolate + a pinch of salt = dark chocolate pumpkin seed butter.

Voila!

Spread it on toast, dollop it onto a warm bowl of oatmeal, spoon it over yogurt or ice cream, or just eat it off a spoon. Whatever you do, don’t go paying close to $20 for a jar of it from the grocery store.

That’s straight up highway robbery. 

If you try out this recipe, let me know by leaving a comment below or posting a picture on Instagram and tagging me! I love seeing my recipes in your kitchen.

Dark Chocolate Pumpkin Seed Butter

Chelsea Colbath

A thick, rich, chocolatey spread that's made from 3 simple ingredients: raw pumpkin seeds, dark chocolate, and a pinch of salt! Spread this on toast, swirl into oatmeal, yogurt, or ice cream, or eat by the spoonful for a nutrient dense chocolatey snack!

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Time 10 minutes mins

Ingredients

  

• 3 cups raw shelled pumpkin seeds (also sold as 'pepitas')*
• 1/3 cup roughly chopped dark chocolate
• 1/4 teaspoon sea salt

Instructions

 

• 1. Put pumpkin seeds into the bowl of a food processor (or high powered blender, such as a Vitamix). Blend until it reaches the texture of a thick paste, stopping to scrape down the sides every few minutes, as needed. This could take up to 10 minutes, depending on how powerful your food processor/blender is.
• 2. Once a thick paste has formed, add chocolate and salt (the heat from the food processor will melt the chocolate) and blend once again until fully smooth. The chocolate should ensure the pumpkin seed butter becomes nice and creamy, but if yours is struggling to fully puree, try adding 1-2 Tablespoons of virgin coconut oil to help it along.
• 3. Scrape the chocolate seed butter into a jar with a lid and store at room temperature for up to a month.

Notes

*The raw, green pumpkin seeds make this chocolate seed butter super nutritious, but also leave a distinct 'raw pumpkin seed' flavor. I find it quite enjoyable, but if you prefer the flavor of roasted pumpkin seeds, feel free to roast yours in a 350 degree Fahrenheit oven for about 10 minutes, or toast in a hot skillet, stirring frequently, until lightly golden. Let seeds cool for about 10 minutes before blending.