Decadent 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
- 6 oz dark chocolate 70% cocoa or higher
- 1 tablespoon coconut oil
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the raw pumpkin seeds on a baking sheet in a single layer.
- Toast the seeds for 10-12 minutes, until golden and fragrant, stirring occasionally.
- While seeds are toasting, melt the dark chocolate and coconut oil together in a double boiler or microwave.
- Once melted, stir in the vanilla extract and sea salt, mixing until smooth.
- Mix the toasted pumpkin seeds into the melted chocolate until well coated.
- Spread the chocolate-covered seeds on parchment paper to cool and set.
- Allow the seeds to cool completely at room temperature or refrigerate to speed up the process.
- Once set, break apart any clusters and enjoy your crunchy snack!