CHOCOLATE PUMPKIN SEED BUTTER CUPS

I tested this recipe with mini muffin cups. The recipe in the book calls for just 8 oz (226 g) of chocolate, but I found it worked perfectly for 20 mini cups with an additional 6 oz (170 g) of melted chocolate to layer on top of the filling.

Makes: about 6 large, 12 small or 20 mini cups Preparation time: about 40 minutes

14 oz (396 g) dark or semi-sweet chocolate, roughly chopped, or chocolate chips, divided

½ cup (125 mL) Pumpkin Seed Butter (recipe follows ) or other nut butter

¼ cup (60 mL) maple syrup

½ tsp (2.5 mL) vanilla extract

½ tsp (2.5 mL) pumpkin pie spice

¼ tsp (1 mL) salt

Crunchy toppings, such as roasted pumpkin seeds, sprinkles or coconut

1. Line a standard muffin tin with 6 to 12 large muffin papers (depending if you want them mammoth-sized or thinner) or a mini muffin tin with 20 mini muffin papers.

2. In a double boiler, melt 8 oz (226 g) of the chocolate over medium low heat. Using a teaspoon, distribute the chocolate among the muffin papers, using a smaller spoon to pull it up the sides. Freeze for 10 minutes.

3. Meanwhile, melt remaining 6 oz (170 g) chocolate in same double boiler, over medium low heat. In a small bowl, mix the pumpkin seed or other nut butter with the maple syrup, vanilla, pumpkin spice and salt.

4. Using a teaspoon, divide among cold chocolate bottoms, smoothing out the top of the mixture with your finger. (You may have a few extra spoons of filling; do not overfill. The Pumpkin Seed Butter is excellent on toast or crackers.)

5. Cover pumpkin-seed butter mixture with remaining melted chocolate, smoothing top gently so you don’t mix filling and chocolate. Sprinkle with crunchy toppings of choice.

6. Freeze for at least 1 hour. Store in refrigerator for up to 2 weeks or in freezer for up to 2 months.