Ingredients
Scale
- 3/4 cup chopped dark chocolate or chocolate chips
- 1 cup toasted, unsalted, shelled pumpkin seeds, divided
- Optional topping: sea salt
Instructions
- 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.
- 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.
- Place the plate or sheet pan of pumpkin seed chocolate clusters in the fridge to harden for at least one hour before serving.
Notes
- Substitute salted pumpkin seeds if desired, but omit the sea salt topping.
- Store in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cluster
- Calories: 80
- Sugar: 4g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg