Dark Chocolate Pumpkin Seed Butter
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!
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.