Nutrition per serving may change if servings are adjusted.
¼ cup sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons coconut oil
Pinch of salt
2 cups fresh pumpkin seeds (see Tip)
Preheat oven to 300°F.
Combine sugar, cocoa powder, oil and salt in a medium microwave-safe bowl. Microwave on High until the oil is melted and the sugar dissolves, about 30 seconds. Add pumpkin seeds and toss to coat. Spread evenly on a rimmed baking sheet.
Bake the seeds, stirring occasionally, until dry and toasted, 40 minutes to 1 hour.
Tip: Whether you're carving jack-o'-lanterns or prepping a pie pumpkin, save the seeds for these tasty treats. Squash seeds work too! (Try butternut, kabocha or spaghetti squash seeds.) To get the seeds recipe-ready: Place them in a bowl of warm water (the seeds float to
To make ahead: Store in an airtight container for up to 3 days.
238 calories;18 g fat(6 g sat); 4 g fiber; 11 g carbohydrates; 9 g protein; 0 mcg folate; 0 mg cholesterol; 7 g sugars; 6 g added sugars; 100 IU vitamin A; 0 mg vitamin C; 2 mg calcium; 3 mg iron; 24 mg sodium; 21 mg potassium