1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Chocolate Pumpkin Seed Crunch

Preparations

  1. Step 1

    Preheat oven to 300 degrees. Measure puffed rice and pumpkin seeds in large bowl.  Add cinnamon and kosher salt.  Mix well.

    Preheat oven to 300 degrees. Measure puffed rice and pumpkin seeds in large bowl. Add cinnamon and kosher salt. Mix well.

  2. Step 2

    In a small saucepan, combine maple syrup, coconut oil, vanilla, and chocolate chips.

Slowly, over low heat, melt chocolate mixture, stirring constantly with a rubber spatula.

    In a small saucepan, combine maple syrup, coconut oil, vanilla, and chocolate chips.

    Slowly, over low heat, melt chocolate mixture, stirring constantly with a rubber spatula.

  3. Step 3

    Once chocolate is melted and mixture is smooth, remove from heat.  Cool slightly.

    Once chocolate is melted and mixture is smooth, remove from heat. Cool slightly.

  4. Step 4

    Add hot chocolate mixture to puffed rice mixture, scraping the sides of the saucepan clean.

    Add hot chocolate mixture to puffed rice mixture, scraping the sides of the saucepan clean.

  5. Step 5

    Using hands, or two large kitchen spoons, toss until all of the puffed rice is coated with chocolate.

    Using hands, or two large kitchen spoons, toss until all of the puffed rice is coated with chocolate.

  6. Step 6

    Spread mixture onto two parchment-lined sheet pans

    Spread mixture onto two parchment-lined sheet pans

  7. Step 7

    Bake in a 300 degree oven for 10 minutes. 

Remove pans from oven and toss the chocolate crunch with a flat spatula.

    Bake in a 300 degree oven for 10 minutes.

    Remove pans from oven and toss the chocolate crunch with a flat spatula.

  8. Step 8

    Return pans to oven on opposite racks.  Put the pan that was on the top rack on the bottom, and the one on the bottom rack onto the top rack. Cook mixture for 10-12 more minutes.  

Remove from oven, and allow pans to cool.

    Return pans to oven on opposite racks. Put the pan that was on the top rack on the bottom, and the one on the bottom rack onto the top rack. Cook mixture for 10-12 more minutes.

    Remove from oven, and allow pans to cool.

  9. Step 9

    Store in an airtight container for up to one week.

    Store in an airtight container for up to one week.

  10. Step 10

    245 calories/cup and gluten-free!

    245 calories/cup and gluten-free!

  11. Step 11

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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