SWEET COCOA ROASTED PUMPKIN SEEDS

Anytime I ever cook with a pumpkin, even kabocha squash, I make sure to save the seeds! You see, I HATE wasting. There is no sense in it. I eat the meat of it, the seeds, and even sometimes make dehydrated chips out of the skins. That’s right! Not to mention, they protect against intestinal parasites, supports brain signaling, contain omega-3 acids that may prevent heart disease, and promote healthy vision. Amazing little things!

If you haven’t yet tried to roast them.. you are missing out! Not only are they fantastic as a sweet crunchy snack, you can also make the savory (a great alternative to buttery popcorn) or even toss them over roasted veggie, soups, or a great salad. I always have them in hand. To me, they dress up a dish:)

Enjoy this sweet and simple recipe. x

INGREDIENTS:

  • Seeds from a small squash (scraped out, rinsed, and sat out to dry)
  • 1/2 tsp coconut oil
  • 1/4 tsp. cinnamon
  • 1 1/2 tsp Xylitol (you could also try with stevia, erythritol, honey, sugar-free syrup)
  • 1 tsp unsweetened cocoa powder

DIRECTIONS:

Pre-heat the oven to 325f degrees

LIne a baking/roasting pan with foil . I used coconut oil spray to lightly grease

In a small bowl, mix all ingredients OTHER THAN that seeds to ensure that every bite has just enough of everything on it

Toss in the seeds

Spread evenly on foil

***Xylitol has a tendency to burn pretty easily so keep an eye on the seeds***

Bake for 10-12 minutes.

Test one foe crunch:)

XO, P