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No Bake Chocolate Pumpkin Seed Cups Portrait_Elika Tasker

No Bake Chocolate Pumpkin Seed Cups – Vegan & Gluten Free

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  • Author: Elika
  • Yield: 8 1x

Description

I created these No Bake Chocolate Pumpkin Seed Cups to ‘break my fast’ and ensure I get a flood of my essential nutrients (zinc, iron and protein) in the morning. I love this with an organic soy mylk matcha when I know I want a lighter breakfast at home when I have lunch plans elsewhere.


Ingredients

Scale

1 cup Dates (pitted)

½ cup Pumpkin seeds

½ cup Sunflower seeds

½ cup Coconut flakes 

¼ cup Flax seeds

1 tbsp Chia seeds

¼ cup Cacao nibs

½ cup Melted Dark Chocolate (70%+)


Instructions

  • Combine all the ingredients apart from the chocolate in a food processor
  • You can keep checking to ensure the texture has the consistency you prefer
  • Press the combined mixture evenly into silicon moulds or the base of a square tin (it’s a good idea to use  cling film if using a tin)
  • You can purchase a high-quality dark chocolate and melt it in a bowl over simmering hot water
  • Alternatively, you can make your own chocolate topping 
  • Once melted pour over your seed mix
  • Leave to cool for 30 minutes to set the chocolate and firm the mix
  • If using a tin you can pull out using the cling film then slice
  • If using the silicon moulds just gently press out and place No Bake Chocolate Pumpkin Seed Cups into your storage container

Notes

  • Storage is best in a tightly sealed container for up to 14 days in the fridge
  • Any nuts, seeds or dried fruits combinations can be used