These Chocolate Pumpkin Seed Cups are super easy to make + refined sugar free + gluten free + an amazing vegan treat that you can quickly pull together when you need something sweet to eat. Just a few simple ingredients + no added sugar + no flour! Let’t get going!
What You Will Need to Make These Chocolate Pumpkin Seed Cups:
- dates
- pumpkin seeds
- chocolate chips
- sea salt
Tara’s Tips for Perfect Chocolate Pumpkin Seed Cups
Dates
- Use pitted dates + soak them to soften them up. Soaking them makes them easier to blend. This is what makes these cups sweet.
Chocolate chips
- I use Enjoy Life dairy-free chips. You could use your favorite chocolate chips or bar.
- Melt the chocolate in your microwave in 30 second increments, stirring frequently, being careful not to overheat the chocolate.
Pumpkin Seeds
- Unsalted, raw pepitas are best here. If all you can find is the roasted kind, just be sure they are not flavored.
Love chocolate? Me too!
Try one of my other favorite chocolate recipes:
Vegan Oat Flour Chocolate Chip Cookies
Buckwheat Chocolate Chip Cookie Bars
Double Chocolate Eggless Brownies
Chickpea Chocolate Chip Cookies (Vegan + Grain-Free)
Vegan Buckwheat Chocolate Chip Cookies
How To Make Chocolate Covered Strawberries
Chocolate Pumpkin Seed Cups
Chocolate + Pumpkin Seeds + Dates = Chocolate Pumpkin Seed Cups. Sprinkle with sea salt + there you have it! Gluten Free + Vegan + YUM!
Ingredients
- 1 cup dates
- 1 cup pumpkin seeds
- 1 cup chocolate chips (I used enjoy life dairy-free chips, you could use any chocolate chips, chunks or bar)
- coarse sea salt
Directions
- Step 1 Line a muffin tin with liners
- Step 2 Soak 1 cup dates in 1 cup boiling water for 30 minutes (longer if you have time/up to 2 hours). When done soaking, drain most of the water leaving the dates a little wet. Reserve the water you drain.
- Step 3 Place dates in a high powered blender or food processor with 1 cup pumpkin seeds and blend/process until the dates and seeds are perfectly combined. Add reserved water from the dates as needed and scrape the sides of your container as necessary to ensure full blending into a coarse puree.
- Step 4 Press the mixture into muffin tin liners (can make mini cups or full size muffin cups. I made 6 full size)
- Step 5 Melt 1 cup chocolate chips in the microwave but placing them in a glass bowl and microwaving in 30 second increments, stirring frequently. Do not overheat the chocolate.
- Step 6 Pour the chocolate over each date/pumpkin seed mixture-filled cup.
- Step 7 Sprinkle additional pumpkin seeds on top and coarse sea salt to taste.
- Step 8 Place in refrigerator or freezer until chocolate hardens.
- Step 9 Store any leftovers in an airtight glass container in the freezer or refrigerator.
⭐️Did you make these Chocolate Pumpkin Seed Cups? Love them? Leave a rating + a comment below!
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