Autumn, Cookies/Squares, Snacks, Sweets, Vegan
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Pumpkin Seed Chocolate Clusters

So I’m 23 and I’ve never roasted pumpkin seeds before. Better late than never right?

Instead of roasting any old seeds from a pumpkin at your grocery store, we went all out and picked our own pumpkin. We spent the day at a family farm and spent an hour wandering the pumpkin patches searching for the best looking pumpkins. 

We spent three hours carving the monsters, but at the end were left with a massive bowl of slimey pumpkin seeds. Once washed and roasted with a tad of salt these quickly became my favourite afternoon snack. Such a satisfying crunch and saltiness. Having so many seeds I sought to find a way to use them… That naturally included dark chocolate. My weakness!

If you like Turtles than these will be your jam. Dark chocolate goodness, flaked sea salt, and chewy caramel, mmmm what could be better?

Let us know how you like these ! 

 Ingredients:

  • 2 C pumpkin seeds, rinsed and patted dry
  • 1 tbsp EVOO
  • sea salt, for sprinkling
  • 2x 100g bars of Lindt 70% dark chocolate, coarsley chopped (or sub with your favourite)
  • 24 caramels unwrapped (I used Werther’s Original)
  • 2 tbsp coconut milk (you could also use whipped cream)
  • 30 whole pecans

Instructions:

  1. Preheat oven to 325 F.
  2. Roast pumpkin seeds: Prepare a baking sheet by lining it with foil. Rinse and dry the pumpkin seeds. Toss the seeds with EVOO and a pinch of salt. Baking for 25-30 minutes until the pumpkin seeds are golden brown. Remove and allow to cool.
  3. Roast pecans: place the pecans on a baking sheet. Bake for 5 minutes, until just browned and fragrant. 
  4. Melt the chocolate: In a glass microwave safe bowl add 3/4 of your chopped chocolate. Melt using a double broiler. (Or you can use the microwave and stir every thirty seconds until melted.) Be sure not to burn the chocolate and or allow any water droplets to temper the chocolate. 
  5. Layers 1 & 2 – chocolate & pumpkin seeds: Dollop 1 tbsp of melted chocolate in a small circle onto a wax paper lined baking sheet. Repeat until you have made 15 dollops of chocolate. Sprinkle pumpkin seeds on top of the chocolate. Place the baking sheet in the freezer for 10-15 minutes.
  6. Make the caramel: I cheated here – it was 10pm and I had to pack for an early morning flight and just didn’t have time to make my own caramels so I bought some chewy wrapped caramels from Shoppers. (I’ve added my homemade caramel recipe below which is relatively easy, but a bit more time intensive.) Unwrap 12 caramels and place in microwave safe bowl with coconut milk. Melt the caramels the same way you melted the chocolate. 
  7. Layer 3 – caramels: Remove the chocolate covered pumpkin seeds from the freezer and spoon a little of the caramel over top of each cluster, be careful not to add too much caramel. Press 2 toasted pecans into the caramel.
  8. Layer 4 – chocolate drizzle: Melt the remaining 1/4 of your chocolate in the microwave and drizzle over each cluster. Sprinkle each cluster with the  sea salt and place back in the freezer for 10 minutes.
  9. Store in the fridge for up to 2 weeks. 

  

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