Hemp Seed Butter Cups


Dark Chocolate Hemp Seed Butter Cups with Strawberry Jam // via Nosh and Nourish


1 cup
Bob's Red Mill Hemp Seed Hearts
2 tablespoons
Coconut Oil (melted)
1 tablespoon
Vanilla Extract
1 tablespoon
Dark Amber Maple Syrup
1 tablespoon
Cocoa Powder
10 ounces
Dark Chocolate chips (I used the Enjoy Life mini chips that are dairy-free!)
1 tablespoon
Coconut Oil
1⁄4 cup
organic strawberry jam
regular full-sized cupcake liners (or sub 16 - 20 mini ones)


*You'll have extra hemp seed butter leftover. You can either: a) make more chocolate candy cups (always a good idea!), b) spread it on toast, or c) add it to a smoothie.


  1. In a high-speed blender (Iused my Blendtec twister jar) combine the hemp seed butter ingredients: hemp seeds, 2 tbsp coconut oil, vavnilla, maple syrup, and cocoa powder. Blend until thoroughly combined and a thick butter forms. Set aside.
  2. In a microwavve-safe glass bowl, combine the chocolate chips and 1 tbsp coconut oil. Microwave on high in 30 second intervals, stopping each 30 seconds to stir, until completely melted. It took me about 2 minutes total. 
  3. Lay the cupcake liners out on a large plate (that will fit in your freezer!). Use 8 regular full-sized cupcake liners or 16-20 mini liners. 
  4. Fill each liner with a spoonful of the chocolate mixture. 
  5. Put them in the freezer for approximately 15 minutes to harden up a bit. 
  6. Then, put a small dollop of hemp butter followed by a dollop of jam inside each cup. 
  7. Pour additional chocolate over each until the hemp butter and jam are totally covered. 
  8. Freeze for approximately an hour before serving/devouring!
  9. Store in the freezer. When you're ready to serve more, be sure to let them thaw at room temperature for 10 minutes or so before serving.

Yields 8 Servings