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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.

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

Instructions

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