Chocolate Pumpkin Seeds

Step by Step Instructions

1. 1

   After carving your pumpkin, rinse the pumpkin seeds in cold water to help remove the orange pumpkin goop.

2. 2

   Add water, 1 teaspoon salt and clean pumpkin seeds to a sauce pan. Bring to a boil and boil for 10 minutes. This step allows the salt to penetrate into the pumpkin seeds so you don’t have bland pumpkin seeds. Drain water and pat dry seeds.

3. 3

   To a large bowl, add boiled pumpkin seeds, melted butter, sugar free maple syrup, Cacao bliss or cocoa powder, cinnamon and 1/4 teaspoon salt. Mix until seeds are evenly coated.
   NOTE: If you are using unsweetened cocoa powder, add extra maple syrup to balance the bitterness.

4. 4

   Evenly spread out coated pumpkin seeds onto a parchment or foil lined baking tray. Make sure you don’t have the seeds too close to each other to allow for even roasting. If the pumpkin seeds are layered or too many are touching, you will steam the seeds and they won’t be crunchy. Bake at 400 degrees for 10-12 minutes. Remove from oven and let roasted pumpkin seeds cool before snacking.