Description

PUMPKIN SEED BUTTER: Just good nutrition - and that subtly sweet roasted pepita - to seed a more ‘go out and get it’ kinda day. Our unsweetened pumpkin butter is a delicious alternative to peanut butter, almond butter, or other nut butters. 100% ORGANIC INGREDIENTS: Our nut-free seed butters are handcrafted in small batches using simple, wholesome, organic ingredients, to create a delicious snack everybody can enjoy. Expect oil separation. Mix well before enjoying. RESEALABLE JAR: 88 Acres Seed Butter is the perfect sweet to share with the ones you love. Plus store them in your pantry, bring to school and work, put them in lunches, and more! Spread on toast, oatmeal, fruit, or eat as is. VEGAN SNACKS: Great for athletes, low-FODMAP dieters, vegans, and omnivores alike. Full of nutritious ingredients like organic pumpkin seeds, and sea salt. A healthy sweet the whole family will love. ALLERGEN-FREE: Free from the eight most common food allergens- Gluten-Free, Nut-Free, Peanut-Free, Dairy-Free, Soy Free, Sesame Free. Plus- Non-GMO, Vegan, School Safe. Product Description Other Ways To Use Seed Butter Create not only delicious recipes but also enjoy simple ingredients that carry a variety of health benefits, without any undesirable additives. Smoothies Cookies Ice Cream Toast Topper Yogurt Pumpkin Seed Butter-Filled Chocolate Cups Recipe With 88 Acres Seed Butter This recipe for DIY Seed Butter chocolate cups is fun for the whole family, potentially a little messy (but when is chocolate not?), and only contains two ingredients. That’s right, no emulsifiers or palm oil, or added sugars - just two simple ingredients and a couple basic tools every kitchen has on hand. We love using Pumpkin Seed Butter in these chocolate cups because it adds a big boost of protein and a vibrant color contrast. Place cupcake liners into the cupcake tin before beginning. Melt chocolate chips in a double boiler, or in the microwave on 50% power, stirring every 10-15 seconds until fully melted. With a small spoon, pour 2 teaspoons of melted chocolate into the bottom of each liner. Spread the chocolate up the sides of the liner all the way around. Place in the fridge to set for 10 minutes. When chocolate is cooled and hardened, use a tablespoon measure or disher to place one rounded tablespoon of Pumpkin Seed Butter in the center of each chocolate cup. Flatten top slightly. Drizzle the extra melted chocolate over the top of each Seed Butter cup, covering completely. Add a pinch of sea salt and 2 pepitas to the top of each seed butter cup, if desired. Place back into the fridge for 10-15 minutes until the chocolate is fully set. Store in the fridge or freezer for up to 2 weeks, but we doubt they'll last that long.