|10 min||0 min||6|
|2 tsp hulled||Hemp seeds, shelled|
|1 tbsp hulled||Sunflower seeds|
|2 tsp||Pumpkin seeds (pepitas)|
|1/4 cup||Brazil nuts (pulse/chop in food processor)|
|4 tbsp||Almond butter|
|4 tbsp||Peanut butter, natural|
|14 tbsp||Coconut oil (melted)|
|14 tbsp||Cacao powder, raw|
|2 tbsp||Maple syrup, pure|
|1/4 cup||Coconut flakes, unsweetened|
Mix seeds together in a bowl with coconut flakes and set aside.
Pulse/chop Brazil nuts into smaller pieces by hand or in a food processor and add to the bowl of seeds and coconut flakes.
Melt solid coconut oil on low heat in a pot on the stovetop.
Remove from heat and add cacao powder and maple syrup. Combine well until all granules of cacao powder are well incorporated and smooth.
Taste for sweetness and add more maple syrup, if you prefer.
Mix almond and peanut butters together in a blow and place over a pan of hot water to soften.
Place square paper cupcake holders onto a baking sheet.
Put 6 teaspoons of chocolate into the bottom of the paper cups. Place in freezer on flat surface for 10 minutes.
Remove from freezer and drop 1 tablespoon of nut butters mixture on top of the hardened chocolate.
Sprinkle 1 tablespoon of combined seed mixture (with Brazil nuts and coconut flakes) onto each square.
Top each square with another 6 teaspoons of chocolate and divide remaining chocolate between the cups.
Place in freezer on flat surface.
Eat right from the freezer as coconut oil softens quickly at room temperature.