2 cups Pumpkin Seeds
2 tablespoons Coconut Oil, melted
2 tablespoons Maple Syrup
1 tablespoons Raw Cacao Powder
1 teaspoon Espresso Powder
1 teaspoon Vanilla Extract
1/2 teaspoon Sea Salt
Preheat oven to 350 degrees Fahrenheit.
Spread out the pumpkin seeds on a parchment lined baking sheet, and toast them in the oven for 3-4 minutes.
In a small mixing bowl, combine the coconut oil, maple syrup, cacao powder, espresso powder, vanilla extract, and sea salt. Add the toasted pumpkin seeds to the bowl, stir to coat them in the chocolate mixture.
Spread the pumpkin seeds out on a parchment lined baking sheet, and bake for 12-13 minutes. Let cool before serving. Store in an air-tight container.
Photographed by Alli Shepherd.