Chocolate Coconut Pumpkin Seeds
- prep time 15 min
- total time 25 min
- serves 4
1 cup pumpkin seeds, toasted in shell
1 tablespoon cooking oil
¼ teaspoon salt
¼ cup chocolate, melted (or chocolate sauce)
2 tablespoons coconut, shaved (sweetened or unsweetened)
1. Lay clean, dry pumpkin seeds flat on baking sheet and drizzle with cooking oil of your choice. Sprinkle the pumpkin seeds with a coarse salt.
2. Bake the seeds at 350F for 5-10 minutes, or until the seeds have just started to brown.
3. Remove the seeds from the oven and let sit to cool.
4. Move toasted pumpkin seeds to a bowl and add melted chocolate, tossing to coat. Sprinkle shredded coconut and lightly mix.