Description
These crisp pumpkin seeds get a glossy coat of dark chocolate and a sprinkle of sea salt, offering a playful mix of smooth sweetness and satisfying crunch in every bite.
Ingredients
- 1 cup pumpkin seeds
- 4 ounces dark chocolate chips
- 1 teaspoon coconut oil
- 1 pinch sea salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- Combine chocolate chips and coconut oil in a heatproof bowl.
- Melt the mixture over a double boiler or in 30-second microwave bursts, stirring until smooth.
- Add pumpkin seeds to the melted chocolate and stir until all seeds are evenly coated.
- Use a fork to transfer the coated seeds onto the prepared baking sheet in a single layer.
- Sprinkle the sea salt evenly over the chocolate-coated seeds.
- Refrigerate for at least 20 minutes until the chocolate has fully set.
- Remove from the refrigerator and break apart any clusters before serving.
Notes
- Store leftovers in an airtight container at room temperature for up to one week.
- For extra flavor, roast the pumpkin seeds at 350°F for 10 minutes before coating.
- Substitute white or milk chocolate for a different taste.
- Add a pinch of cinnamon or chili powder to the chocolate for a spiced twist.