Chocolate Covered Pumpkin Seeds Recipe
These chocolate covered pumpkin seeds are a delicious nut-free treat. They make great gifts for the holidays or any other occasion. These chocolate pumpkin seeds are quick and easy to make.
Servings: 20
Calories: 57.1kcal
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 1 cup toasted, unsalted, shelled pumpkin seeds, divided (or substitute salted pumpkin seeds, in which case omit the sea salt topping)
- 3/4 cup chopped dark chocolate or chocolate chips
- Optional topping: sea salt
Instructions
- Add the chocolate to a pot on the stove set to low heat.
- Cook, stirring continuously, until the chocolate has melted completely, then immediately remove the pot from the heat.
- Add 3/4 cup toasted pumpkin seeds to the pot (reserve the remaining 1/4 cup pumpkin seeds for later).
- Gently stir to coat the pumpkin seeds completely in the melted chocolate.
- Scoop out one heaping teaspoon of the pumpkin seed chocolate mixture and place it on a large plate or sheet pan lined with parchment paper or a silicone baking mat.
- Immediately add a sprinkle of plain pumpkin seeds on top of the chocolate coated pumpkin seeds.
- Add a small sprinkle of sea salt on top, if desired.
- Repeat steps 5-7 with the rest of the chocolate pumpkin seed mixture (you should end up with approximately 20 clusters).
- Place the plate or sheet pan of pumpkin seed chocolate clusters in the fridge to harden for at least one hour before serving.
Notes
- Store these chocolate covered pumpkin seeds in an airtight container in the fridge for up to a week, or freeze them for up to six months. Defrost in the fridge for two hours before serving.
Nutrition
Serving: 1Cluster | Calories: 57.1kcal | Carbohydrates: 3.4g | Protein: 1.5g | Fat: 4.4g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.4g | Cholesterol: 0.2mg | Sodium: 59.7mg | Potassium: 72.8mg | Fiber: 0.9g | Sugar: 1.6g | Vitamin A: 3.1IU | Vitamin C: 0.1mg | Calcium: 6.3mg | Iron: 1.1mg