Chocolate Seed Butter Cups

I got a chance to share this recipe publicly at my book, Nourishing Space Within: Essentials of Self-Care, release party. It got rave reviews and many adamant requests for the recipe.

I like to use this to rotate seeds for hormone balance. You can learn more about rotating seeds in this blog posts here. Better yet, Nourishing Space Within will teach you even more about building a strong foundation for healthy balanced hormones. Get your copy today!

I use this recipe to rotate my seeds for hormone balance. Check this post out to learn more!

Soaking your seed will make them more absorbable and nutritionally available. I soak my seeds in large amounts so that I don’t have to do it very often. It makes this whole process convenient and simple.

I hope you like these as much as I do!

If you find them delicious please share this recipe with your friends. Together we can share healthy and delicious hormone balancing treats with the world!

Soaking Seeds
To soak seeds, fill a quart-sized glass jar half full with seeds of your choice. Add 1 to 2 teaspoons of sea salt and fill with filtered water. The water should taste salty, like the sea. Let this sit at room temperature for between 12-24 hours.

Drain off water and dehydrate seeds until crisp in a dehydrator or in the oven at the lowest temperature setting. If using a dehydrator you can keep the seeds raw by dehydrating below 115deg. The seeds are now ready to be used in recipes or eaten as is. Store in the refrigerator in a glass jar.

Ingredients

Seed butter layer:

• Rounded ½ cup of sunflower or pumpkin seeds, room temperature
• 1/4 cup coconut oil, warmed until completely liquid
• 1 Tablespoon honey or maple syrup
• 2 pinches of unrefined sea salt

Chocolate layer:

• 1/3 cup coconut oil, warmed until completely liquid
• 1/3 cup cocoa powder
• 1/4 cup honey or maple syrup
• 1/2 tsp vanilla extract
• 1-2 pinches of unrefined sea salt
• Coarse sea salt for sprinkling on top

Directions

Line muffin tin with paper liners- I like the mini unbleached ones. Add seeds, maple syrup or honey, salt and melted coconut oil to blender. Blend until smooth. Fill muffin cups ½ – 2/3 full with the seed butter. Put into the freezer until seed butter is firm.

In a bowl, whisk together oil, vanilla, salt and cocoa until smooth. Add in honey or maple syrup. Whisk until smooth.

Remove muffin tin from freezer and top off the muffin liner with the chocolate mixture into each paper liner. Sprinkle a little additional sea salt on top and return to the freezer to firm up completely.

Remove from freezer and place in an airtight container. Store in the fridge or freezer.

Enjoy!

In Health,