halfbakedharvest4.4
Vanilla Coffee Roasted Pumpkin Seed Snack Clusters…Dipped in Chocolate.
The ultimate pumpkin and chocolate snack
👥 35 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●baking sheet
- ●spatula
- ●stove
- ●microwave
📝 Preparation Steps
1
Preheat the oven to 325 degrees F.
2
Spread the raw pumpkin seeds (not the pepitas) on a greased baking sheet. Roast the pumpkin seeds for ⏱️ 15 minutes to dry them out. Remove from the oven. Leave on the pan.
raw pumpkin seeds (rinsed + dried)3 cups
3
To the pan with the pumpkin seeds, add the pepitas, pistachios, flax, maple syrup, coconut oil, vanilla extract, coffee grounds (I used 2 tablespoons), salt, cinnamon, nutmeg and all-spice. Toss well, making sure all the seeds are evenly coated. Bake for ⏱️ 25-30 minutes, stirring 2 or 3 times during cooking until the pumpkin seeds are golden in color. Remove from the oven and using the back of a rubber spatula push the seeds into an even layer about 1/2 inch thick. Allow the seeds to cool completely (as they cool they will harden). Break up into clusters.
pistachios1 cupcoconut oil2 tablespoonsvanilla extract1 tablespoonsalt1 teaspooncinnamon1 teaspoon
4
Line a baking sheet with wax paper. Melt the chocolate in the microwave or on the stove. Carefully dip the clusters into the melted chocolate. Place on the prepared baking sheet and if desired sprinkle with coffee grounds + sea salt. Repeat with the remaining clusters.
salt1 teaspoon
5
Place the pan in the fridge for ⏱️ 10 minutes or until the chocolate is hardened. Store in an airtight container in a cool, dry place (or in the fridge) for up to two weeks.
Nutrition Facts
calories
104 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
35 mg
protein Content
3 g
carbohydrate Content
7 g
saturated Fat Content
2 g
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