Pumpkin seed butter
Antal PortionerServing Size
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!