Chocolate Pumpkin Seed Crunch
This Chocolate Pumpkin Seed Crunch is a treat enjoyed by the whole family. Coming in at 245 calories/cup it’s a great topper for yogurt, a Saturday morning chocolate cereal treat, or simply a couple of handfuls as a quick sweet snack or an afternoon pick-up. It’s a bit messy, but pretty simple and easy to make. Oh yeah, it’s also gluten-free.
- puffed rice (8 cups)
- pumpkin seeds (1/2 cup)
- Diamond Kyrstal kosher salt (1 tsp)
- cinnamon (1/2 tsp )
- maple syrup (1/2 cup)
- coconut oil (2 Tblsps)
- vanilla (1 tsp)
- bittersweet chocolate (1 cup)
Preheat oven to 300 degrees. Measure puffed rice and pumpkin seeds in large bowl. Add cinnamon and kosher salt. Mix well.
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.
Once chocolate is melted and mixture is smooth, remove from heat. Cool slightly.
Add hot chocolate mixture to puffed rice mixture, scraping the sides of the saucepan clean.
Using hands, or two large kitchen spoons, toss until all of the puffed rice is coated with chocolate.
Spread mixture onto two parchment-lined sheet pans
Bake in a 300 degree oven for 10 minutes.
Remove pans from oven and toss the chocolate crunch with a flat spatula.
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.
Store in an airtight container for up to one week.
245 calories/cup and gluten-free!
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