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