Chocolate Covered Pumpkin Seeds Recipe

5 from 2 votes

These chocolate covered pumpkin seeds are a delicious nut-free treat. They’re quick and easy to make.

Prep Time12

Cook Time3

Chilling time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 57.1kcal

3/4 cup chopped dark chocolate or chocolate chips
1 cup toasted, unsalted, shelled pumpkin seeds, divided (or substitute salted pumpkin seeds, in which case omit the sea salt topping)
Optional topping: sea salt

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.

Store these in an airtight container in the fridge for up to a week, or freeze them for up to three months. Defrost in the fridge for two hours before serving.