goat’s cheese pumpkin seed butter cups


Not kidding.  These babies have goat’s cheese, homemade pumpkin seed butter, dark chocolate, and sea salt.  Ahhhhhh.

goat-cheese-pumpkin-seed-butter-cups…hhhhhhhhhhh.

That’s all.

goat’s cheese pumpkin seed butter cups

Serves 6
Prep time 35 minutes
Cook time 3 minutes
Total time 38 minutes
Allergy Milk
Dietary Corn Free, Diabetic, Egg Free, Gluten Free, Nut Free, Soy Free, Vegetarian
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold

Ingredients

  • 1/2 cup 100% dark chocolate (unsweetened chocolate)
  • 1/3 cup fresh goat's cheese (for vegan, sub with coconut oil)
  • 1/3 cup xylitol or sugar
  • pinch sea salt
  • about 1/2 cup pumpkin seed butter or other nut/seed butter of choice (see Bubble Child videos for recipe!)

Directions

Step 1 Crush your dark chocolate and measure out the 1/2 cup needed. Combine it with goat's cheese, sweetener, and salt in a metal bowl and melt over a bain mairie until homogenous and creamy.
Step 2 Line a muffin tin with muffin liners. Spoon 2/3 of the batter into the liners, and flatten, then spread up the sides of the cups to desired height. Use your fingers to faciliate the movement of the chocolate, as their warmth will make it more maleable!
Step 3 Chill the cups in the fridge for about 15 minutes, until solid to touch. Remove from fridge and fill with seed butter. Meanwhile, melt the remaining chocolate over the bain mairie again. Spread the chocolate on top of the cups to make a lid, using your fingers again.
Step 4 Chill your cups again in the fridge for at least 15 minutes, then either probably eat them all or keep in the fridge until you do. 🙂

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