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Deliciously Crunchy Chocolate Covered Pumpkin Seeds

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

Ingredients

  • 1 cup raw pumpkin seeds
  • 1 cup dark chocolate chips
  • 1 tablespoon coconut oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon optional

Instructions

  • Preheat the oven to 350°F (175°C).
  • Spread pumpkin seeds on a baking sheet.
  • Roast seeds for 10-12 minutes, stirring occasionally.
  • Remove seeds from oven and let cool.
  • Melt dark chocolate with coconut oil in a double boiler.
  • Combine the cooled pumpkin seeds with melted chocolate.
  • Sprinkle sea salt and cinnamon over the mixture, adjust to taste.
  • Spread coated seeds onto a parchment-lined baking sheet.
  • Chill in the refrigerator until chocolate hardens, about 30 minutes.
  • Enjoy as a snack or topping!