Melt all in ingredients (apart from the peanut butter) in a pan on a low heat.
Poor 1cm of chocolate into a mini cupcake mold and then spoon in a tbsp of peanut butter into it then top with chocolate. Finally, sprinkle over some pumpkin seeds. Repeat this with the rest of the mix.
Place the chocolate cups in the freezer for an hour then into the fridge.
They will last 1-2 weeks but I’m sure they will be gone by then!
Be sure to keep me posted if you try and test this recipe by posting on Twitter: @madeleine_shaw_ Facebook: here, or Instagram @madeleine_shaw #madeleineshaw
Images: Holly Clark Photography