Ingredients with Measurements:
- 1 cup pumpkin seeds
- 1/4 cup dark chocolate chips
- 1 tablespoon coconut oil
- 1/4 teaspoon sea salt
Special equipment needed:
- Baking sheet
- Parchment paper
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat oven to 350°F (175°C).
2. Rinse pumpkin seeds and pat dry with paper towels.
3. Spread pumpkin seeds on a baking sheet lined with parchment paper and bake for 10-12 minutes or until lightly browned and crispy.
4. In a double boiler or microwave-safe bowl, melt dark chocolate chips and coconut oil until smooth.
5. Add sea salt to the melted chocolate mixture and stir well.
6. Remove pumpkin seeds from the oven and let them cool for a few minutes.
7. Add the roasted pumpkin seeds to the melted chocolate mixture and stir until they are evenly coated.
8. Using a fork, remove the chocolate-covered pumpkin seeds from the bowl and place them on a parchment-lined baking sheet.
9. Let the chocolate-covered pumpkin seeds cool and harden for about 30 minutes.
10. Serve and enjoy!
Time:
Preparation time: 5 minutes
Cooking time: 10-12 minutes
Cooling time: 30 minutes
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
This recipe makes about 1 cup of chocolate-covered pumpkin seeds, which serves 4-6 people as a snack.
Nutritional information:
Calories per serving: 120
Total fat: 9g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 75mg
Total carbohydrates: 7g
Dietary fiber: 2g
Sugars: 2g
Protein: 4g
Substitutions for ingredients:
- You can use milk chocolate or white chocolate chips instead of dark chocolate chips.
- Instead of coconut oil, you can use butter or vegetable oil.
- You can use any type of nuts or seeds you like, such as almonds, cashews, or sunflower seeds.
Variations:
- Add a pinch of cinnamon or pumpkin pie spice to the melted chocolate mixture for a fall-inspired flavor.
- Sprinkle some shredded coconut or chopped nuts on top of the chocolate-covered pumpkin seeds before they harden.
- Use different types of chocolate, such as mint chocolate or caramel chocolate, for a unique flavor.
Tips and tricks:
- Make sure to dry the pumpkin seeds thoroughly before roasting them to ensure they become crispy.
- Use a fork to remove the chocolate-covered pumpkin seeds from the bowl to avoid excess chocolate dripping off.
- Store the chocolate-covered pumpkin seeds in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store the chocolate-covered pumpkin seeds in an airtight container in the refrigerator for up to a week.
Reheating instructions:
There is no need to reheat the chocolate-covered pumpkin seeds.
Presentation ideas:
Serve the chocolate-covered pumpkin seeds in a bowl or on a platter with some fall-themed decorations, such as leaves or pumpkins.
Garnishes:
Sprinkle some sea salt or cinnamon on top of the chocolate-covered pumpkin seeds for extra flavor.
Pairings:
Serve the chocolate-covered pumpkin seeds with a glass of milk or hot cocoa for a delicious snack.
Suggested side dishes:
These chocolate-covered pumpkin seeds make a great snack on their own, but you can also serve them with some fresh fruit or veggies for a balanced snack.
Troubleshooting advice:
- If the chocolate mixture is too thick, add a little more coconut oil to thin it out.
- If the chocolate-covered pumpkin seeds are not evenly coated, use a spoon to drizzle more chocolate over them.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the chocolate-covered pumpkin seeds in the refrigerator to prevent spoilage.
Food history:
Pumpkin seeds have been a popular snack for centuries, and chocolate-covered pumpkin seeds are a modern twist on this classic snack.
Flavor profiles:
The combination of roasted pumpkin seeds and dark chocolate creates a delicious sweet and salty flavor.
Serving suggestions:
Serve these chocolate-covered pumpkin seeds as a snack or dessert at your next fall gathering.
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Taste: Crunchy, Chocolatey, Sweet, Salty