if you are making your pumpkin seed butter just blend about 2.5 cups of pumpkin seeds with a pinch of sea salt in a high-speed blender, it can take up to 30 minutes. Make sure you scrape the sides off the jar every couple of minutes.
place chocolate in a double broiler until melted now fold in your raw monk fruit powder and drops of stevia.
layer the muffin wrappers with chocolate, pumpkin seed butter and another layer of chocolate. You should get 10-12 cups out of this batch. Now freeze until ready to be eaten. :D Keep in freezer or fridge for 1-2 months.