Yummy pumpkin seeds coated in chocolate and coconut are a delicious treat any time of day!
cup pumpkin seeds, toasted in shell
Tbsp cooking oil
cup chocolate, melted (or chocolate sauce)
Tbsp coconut, shaved (sweetened or unsweetened)
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.
Bake the seeds at 350F for 5-10 minutes, or until the seeds have just started to brown.
Remove the seeds from the oven and let sit to cool.
Move toasted pumpkin seeds to a bowl and add melted chocolate, tossing to coat. Sprinkle shredded coconut and lightly mix.