If you like this recipe, check out our regular Roasted Pumpkin Seeds Recipe.
Only one more sleep until Halloween. We’ve been busy decorating the inside and outside of our home this month and our girls got to carve their own pumpkins last weekend. Now I already have a great recipe for Roasted Pumpkin Seeds, but since these seeds came from the girls’ pumpkins, I asked what they wanted on their seeds.
Since they take after their mother, they said chocolate, and we set out to create a new concoction (mwuahahahaha). While they were baking, the house filled up with such a rich chocolate scent and they tasted good when they were done.
Note: this recipe has been updated to a healthier version, see below. I have included the original ingredients in the notes section at the end. Personally, I prefer the healthier version as it is also tastier.
- Pumpkin seeds (washed, pumpkin parts removed, dried over night)
- Coconut Oil (enough to coat the seeds)
- Baking Cocoa (1 tsp per 1/2 cup of seeds)
- Agave (about 1 tsp)
- Kosher Salt (pinch)
- Preheat oven to 325 degrees.
- Mix all ingredients in a bowl until thoroughly coated and mixed together.
- Spread seeds out on a baking tray evenly, do not pile the seeds on top of each other.
- Bake for 35 minutes.
- To save on clean up, you can put tinfoil on your baking tray before the seeds.
- When you bake the seeds, pull out at 30 minutes and turn over then put back in for the last five.
- You can substitute regular salt for Kosher if you don't have any.
- This recipe was originally created with butter (instead of coconut oil) and sugar (instead of the agave).
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.