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Crunchy Chocolate Covered Pumpkin Seeds Recipe

Crunchy Chocolate Covered Pumpkin Seeds made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup pumpkin seeds raw, unsalted
  • 1 cup dark chocolate chips or chopped chocolate
  • 1 tablespoon coconut oil
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • Optional toppings: chopped nuts sea salt, or spices

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Spread the pumpkin seeds on a baking sheet.
  3. Roast the pumpkin seeds for 10-15 minutes, stirring occasionally.
  4. Allow the seeds to cool completely.
  5. Melt the chocolate with coconut oil in a microwave-safe bowl.
  6. Add the cooled pumpkin seeds to the melted chocolate.
  7. Spread the chocolate-coated seeds on a parchment-lined baking sheet.
  8. Sprinkle with sea salt and any optional toppings.
  9. Refrigerate the baking sheet for 30 minutes to set.
  10. Break apart any clumps and serve.

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