Author Notes
Dark chocolate pumpkin seed crunch is a healthy and addictive snack. It can be a bit messy, but it's simple and easy to make. —KatieFioreSkinnyChef
Ingredients
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8 cups
any combination of puffed rice, puffed wheat, or puffed kamut
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1/2 cup
raw pumpkin seeds
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1 teaspoon
Diamond Krystal Kosher Salt
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1/2 teaspoon
ground cinnamon
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1/2 cup
maple syrup
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2 tablespoons
coconut oil
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1 teaspoon
vanilla
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1 cup
bittersweet chocolate chips
Directions
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Preheat oven to 300 degrees.
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Measure puffed rice mixture, pumpkin seeds, kosher salt, and cinnamon into a large bowl. Toss well to combine.
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Place chocolate chips, maple syrup, vanilla, and coconut oil in a small saucepan.
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Melt the chocolate mixture over low heat, stirring constantly, until completely melted and smooth.
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Pour the melted chocolate mixture over the puffed rice mixture, scraping out all of the chocolate with a spatula.
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Using two spoons or your hands, toss the mixture until all of the puffed rice is coated with chocolate.
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Spread mixture in an even layer onto two cookie sheets lined with parchment paper.
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Bake for ten minutes, remove the pans from oven, and toss with a spatula.
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Return pans to oven, placing on different racks than they had been. Bake another 10-15 minutes more, until mixture is just dry.
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Allow mixture to cool and place in an airtight container for up to one week.
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