Let’s make snacks today!!
And my favorite kind of snack too – roasted pumpkin seeds!
Growing up, one of my favorite things about carving our Halloween pumpkins was roasting pumpkin seeds. We would only carve pumpkins once a year, which meant roasted pumpkin seeds were also a once a year kind of thing. In my family, pretty much everything is done last-minute. That meant carving out our “spooky” pumpkins the day before (or more likely the day of) Halloween. But hey, at least we got it done.
As a kid, I used to love when my mom would roast the pumpkin seeds. And even though carving the pumpkins should have been my favorite part, the seeds where always the highlight for me. She wouldn’t do anything fancy, just a drizzle of olive oil + a sprinkle of salt and pepper, but they were addicting. Like potato chips, but better (if you ask me), and healthier… which clearly meant that eating the entire pan yourself was totally acceptable. I mean, duh.
I have known since last fall that I wanted to share a pumpkin seed recipe. Yet somehow I managed not to get around to it last fall. So… today’s the day. Now, I know that coffee roasted pumpkin seeds are not your typical flavor, but let’s be open to new things. If you like coffee, salt and chocolate than these Coffee Roasted Pumpkin Seed Snack Clusters are for you.
You guys, these cute little cluster are completely healthy too. I would even go as far as saying they are good for you. Yes, good for you! Think no processed sugar, no butter, lots of healthy pumpkin seeds, pistachios and even flax seeds too. Yes they are covered in chocolate, but read the recent studies, chocolate has plenty of health benefits! Plus the combo of coffee and chocolate will never get old!
I have done this whole coffee roasted thing on almonds a couple times now, but coffee roasted pumpkin seeds are a whole new kind of awesome. They’re sweet, salty and crunchy and the coffee gives them that perfect kick that every good snack NEEDS.
I even added a little pumpkin spice because, tis the season for pumpkin spice everything, and to be completely honest, this year I am literally throwing at least a little cinnamon into everything I make. Whether it’s sweet or savory, cinnamon has been added to like ninety percent of my recipes the last couple weeks. It’s a little insane, but I am loving it. Hope you are too!
Here is how these clusters break down. A combo of pure maple syrup and coconut oil help to clump all the pumpkin seeds, pistachios + flax together. The vanilla, cinnamon, nutmeg, all-spice and salt, flavor the heck out of these. Coffee provides the kick. And the chocolate? Well, the chocolate completes all the flavors and maybe, kind of sort of, keeps us sane too.
Actually, I know it keeps me sane. Don’t deny it, it keeps you sane too.
Simple as that. And since these are so simple you have to go make them because I am thinking that snack time is right around the corner. Seriously, make ‘em! You will not regret it. Even when you realize that you ate them all at once… all by yourself… you will not regret it… because remember they are health food!
Vanilla Coffee Roasted Pumpkin Seed Snack Clusters…Dipped in Chocolate.
Servings: 35 Servings
Calories Per Serving: 104 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 3 cups raw pumpkin seeds rinsed + dried
- 1 cup raw pepitas pumpkin seeds minus the shells
- 1 cup pistachios
- 2 tablespoons ground or whole flax seeds
- 1/2 cup pure maple syrup
- 2 tablespoons coconut oil
- 1 tablespoon vanilla extract
- 2-4 tablespoon fresh coffee grounds
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon all-spice
- 6 ounces semi-sweet or dark chocolate, melted (use milk chocolate if you prefer)
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- Preheat the oven to 325 degrees F.
- Spread the raw pumpkin seeds (not the pepitas) on a greased baking sheet. Roast the pumpkin seeds for 15 minutes to dry them out. Remove from the oven. Leave on the pan.
- To the pan with the pumpkin seeds, add the pepitas, pistachios, flax, maple syrup, coconut oil, vanilla extract, coffee grounds (I used 2 tablespoons), salt, cinnamon, nutmeg and all-spice. Toss well, making sure all the seeds are evenly coated. Bake for 25-30 minutes, stirring 2 or 3 times during cooking until the pumpkin seeds are golden in color. Remove from the oven and using the back of a rubber spatula push the seeds into an even layer about 1/2 inch thick. Allow the seeds to cool completely (as they cool they will harden). Break up into clusters.
- Line a baking sheet with wax paper. Melt the chocolate in the microwave or on the stove. Carefully dip the clusters into the melted chocolate. Place on the prepared baking sheet and if desired sprinkle with coffee grounds + sea salt. Repeat with the remaining clusters.
- Place the pan in the fridge for 10 minutes or until the chocolate is hardened. Store in an airtight container in a cool, dry place (or in the fridge) for up to two weeks.
And um, don’t go lite on the chocolate. Just don’t.