Dessert/ Snacks

Caramel Seeded Almond Butter Cups

I have a heck of a lot of catching up to do in terms of recreating, retesting and reposting old recipes, so I’m being a little choosy and trying to prioritise. With that being said I might have a list and plan of action, but I quickly change course when distracted by my own cravings and/or others inspirational creations.

I was of course inspired by one of my favourite bloggers, Half Baked Harvest who came up with the ingenious idea to make a caramel, stir in pumpkin seeds and stack them on top of a mound of almond butter encased in chocolate.  A heavenly creation!

It took me quite a few rounds of almond and peanut butter cups over the years to perfect my technique. I’m not a fan of those that ooze a little round the edges, unless that’s the intention. Perfect edges, sealed tight, and chocolate that remains super shiny and delicious looking.

If you go down the freezing route the chocolate will most likely loose it’s sheen.  I did end up freezing the filling because that double layer just gets messy otherwise…trust me!

Note to anyone wanting pretty nut butter cups…individual silicon muffin cups are key to the perfect nut butter cup, and you can use them over and over again!

Chewy, sweet, chocolaty and loaded with almond butter of a lightly fudgy consistency.

What magical nut butter cup creations do I need to make next?

Chocolate Caramel Seeded Almond Butter Cups

Print Recipe
By Serves: 8 Prep Time: 1 hour


  • 50g pumpkin seeds
  • 60g coconut sugar
  • 20ml coconut milk
  • 14g coconut oil
  • 60g smooth almond butter
  • 20g coconut flour
  • 300g dark chocolate roughly chopped
  • 14g coconut oil
  • 1 tsp vanilla extract
  • Flaky sea salt for sprinkling (optional)



Place coconut sugar, coconut milk and coconut oil in a pot, bring to the boil and simmer for 5 minutes stirring consistently to prevent it burning. Set to one side to cool for 15 minutes or make the day before and leave to sit at room temperature.


Place pumpkin seeds in a non stick pan over a low heat. Toast for 3 -5 minutes tossing to ensure they don't burn.


Add pumpkin seeds to caramel and mix to combine.


Mix together almond butter and coconut flour. Create 7 to 8 little mounds and place on a tray or plate line with baking paper. Place into the freezer. Once the caramel has cooled place 1 tsp of mixture on top of each mound and return to the freezer for at least 30 minutes or overnight.


Meanwhile melt chocolate and coconut oil in a large microwave safe jug; 30 seconds, stir, 30 seconds, stir and repeat until melted!


Place silicon cups on a large plate or baking tray that will fit in the fridge.


Place 2 generous tsp of the mixture into each silicon cup. Place into the fridge for 30 minutes. Keep the remaining chocolate in a warm place to prevent it firming up.


Remove filling from the freezer. Place a mound on top of each base. Ensure there is a gap around the filling.


Pour over remaining chocolate over the filling, swirling around the edges first and then covering the top.


Place them back into the FRIDGE not freezer to firm up for at least one hour.


Sprinkle with sea salt if desired.


Store in the fridge for up to 2 weeks. Delicious when removed from the fridge about 10 minutes before tucking in to allow them to soften up a bit!

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