Fall is in the air, and with it comes the delightful task of utilizing every part of the pumpkin! While pumpkin pie and lattes get all the glory, let’s not forget the incredible potential hidden within those seeds. Forget bland, boring pumpkin seeds – we’re taking them to a whole new level with this recipe for Delicious Chocolate Covered Pumpkin Seeds. This isn’t just a snack; it’s a sweet and salty, crunchy, and utterly addictive treat that’s perfect for cozy nights in, fall gatherings, or even a little self-care indulgence. It’s surprisingly easy to make, and the results are *so* worth it. Prepare to become a pumpkin seed convert!
Why You’ll Love This
- Simple & Quick: From start to finish, this recipe takes under 30 minutes!
- Healthy-ish Treat: Pumpkin seeds are packed with nutrients like magnesium, zinc, and healthy fats. The dark chocolate adds antioxidants (we can pretend it cancels out the sugar, right?).
- Perfect Fall Flavor: The combination of pumpkin seeds and chocolate is a match made in autumn heaven.
- Customizable: Easily adjust the sweetness, chocolate type, and add extra toppings to make it your own.
- Zero Waste: You’re using a part of the pumpkin that often gets thrown away!
Ingredients & Equipment
Ingredients:
- 1 cup raw pumpkin seeds (from about 1 medium pumpkin)
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 8 ounces dark chocolate (60-70% cacao recommended), chopped
- 1 teaspoon coconut oil (optional, for smoother chocolate)
- Optional toppings: flaky sea salt, sprinkles, chopped nuts, cocoa powder
Equipment:
- Large baking sheet
- Parchment paper
- Medium saucepan or double boiler
- Heat-safe bowl (for melting chocolate)
- Spatula or wooden spoon
- Fork or dipping tools
Step-by-Step Instructions
- Prepare the Pumpkin Seeds: Rinse the pumpkin seeds thoroughly to remove any pulp. Pat them completely dry with paper towels. This is crucial for getting them crispy!
- Roast the Seeds: Preheat oven to 300°F (150°C). Toss the pumpkin seeds with olive oil and sea salt on the baking sheet. Spread in a single layer. Roast for 20-25 minutes, or until golden brown and crispy, stirring halfway through. Let cool completely.
- Melt the Chocolate: In a medium saucepan over low heat, or in a heat-safe bowl set over a simmering pot of water (double boiler method), melt the dark chocolate and coconut oil (if using), stirring frequently until smooth. Be careful not to overheat the chocolate!
- Coat the Seeds: Using a fork or dipping tools, dip the cooled pumpkin seeds into the melted chocolate, ensuring they are well coated. Place the chocolate-covered seeds back onto the parchment-lined baking sheet.
- Add Toppings (Optional): While the chocolate is still wet, sprinkle with flaky sea salt, sprinkles, chopped nuts, or cocoa powder, if desired.
- Set the Chocolate: Place the baking sheet in the refrigerator for 10-15 minutes, or until the chocolate is completely set.
Pro Tips
- Drying is Key: Seriously, dry those pumpkin seeds! Any moisture will prevent them from getting crispy during roasting.
- Chocolate Tempering (Optional): For a professional-looking, shiny finish, consider tempering your chocolate. There are plenty of online tutorials available.
- Don’t Overcrowd the Pan: When roasting, make sure the pumpkin seeds are in a single layer. Overcrowding will steam them instead of roasting them.
- Use Good Quality Chocolate: The better the chocolate, the better the flavor!
- Experiment with Flavors: Add a pinch of cinnamon or cayenne pepper to the melted chocolate for a spicy kick.
Storing Leftovers
Store the chocolate covered pumpkin seeds in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. If stored at room temperature, they may become slightly softer over time. For longer storage, you can freeze them for up to 2 months. Let them thaw completely before enjoying.
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Delicious Chocolate Covered Pumpkin Seeds
- Total Time: 35 minutes
- Yield: 2 cups 1x
- Diet: Vegetarian
Description
Crunchy roasted pumpkin seeds coated in smooth, rich chocolate for a simple, irresistible fall snack or homemade gift.
Ingredients
1 cup raw pumpkin seeds (pepitas)
1 tablespoon olive oil or melted coconut oil
1/4 teaspoon sea salt
1 cup dark or semi-sweet chocolate chips
1/2 teaspoon cinnamon (optional)
Flaky sea salt for topping (optional)
Instructions
1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, toss pumpkin seeds with oil and sea salt until evenly coated.
3. Spread seeds in a single layer on the baking sheet and roast for 20–25 minutes, stirring halfway, until golden and crispy. Let cool completely.
4. Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
5. Stir in cinnamon if using.
6. Add cooled pumpkin seeds to the melted chocolate and stir to coat evenly.
7. Using a spoon, drop small clusters onto a parchment-lined tray or spread the mixture flat for bark-style pieces.
8. Sprinkle flaky sea salt on top if desired.
9. Refrigerate for 30–45 minutes, or until chocolate is set.
10. Break into pieces if made as bark. Store in an airtight container in the fridge.
Notes
For a fun variation, mix in dried cranberries or chopped nuts before the chocolate sets.
These make a great snack, lunchbox treat, or festive edible gift in the fall season.
Use dairy-free chocolate to make the recipe vegan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 9g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg