An exciting alternative to the classic nutella, where we’ve replaced the hazelnuts with pumpkin seeds, which give the fine green colour to the pulp.

Toast all the pumpkin seeds on a medium-hot pan and set 50 g aside. Let all seeds cool off and then put 300 g into a food processor. Let them grind for a long time. Stop the blender every now and then and scrape the nuts down the side with a dough scraper. Blend further until the seeds turn into a fine mass – something like peanut butter. Weigh the chocolate in a large bowl. Heat the cream slowly in a pan. Stir in the pan occasionally. Take the cream off the heat when it starts to boil. Pour the cream over the chocolate and let it stand for five minutes with a piece of household film tightened over the bowl. Then stir in the bowl with a dough scraper and mix the chocolate with the cream for a even mass. Turn the pumpkin mix into the chocolate and bring in 50 grams of coarsely chopped pumpkin seeds. Now you’ve got the ultimate pumpkin seed butter!