Description
This pumpkin seed Mayan dark chocolate bark is a nutritious way to make use of pumpkin or squash seeds during the fall. This is a dessert that is decadent. Rich dark chocolate spiced with cinnamon and cayanne pepper, and topped with crunchy pumpkin seeds
Ingredients
- For the pumpkin seeds:
- 3 cups pumpkin seeds (about 2 large carving pumpkins), separated from the large pieces of orange goop and rinsed well*
- 2 cups pepitas (shelled pumpkin seeds; I bought these at the store)
- 3 tablespoons extra virgin coconut oil, melted
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- Pinch cayenne pepper
- For the chocolate:
- 10 ounces** dark chocolate (or milk chocolate if you prefer)
- 1/2 teaspoon cayenne pepper, or to taste. (Optional, but this is what gives the chocolate its Mayan flare)
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
Instructions
- For the pumpkin seeds:
- Preheat the oven to 375 degrees and prepare a large rimmed baking sheet with a silpat mat or parchment paper. Place the rinsed pumpkin seeds (but not the pepitas) into the oven for 10 minutes, or until they are dry. ***
- To the baking sheet add the pepitas, coconut oil, honey, cinnamon, sea salt, and cayenne pepper. Stir them to coat the seeds well. Roast for 30 to 40 minutes, or until slightly browned and crispy. Make sure to stir the seeds every 15 minutes to ensure even cooking.
- Once the seeds are roasted remove from the oven and allow to cool to the touch.
- For the chocolate:
- Line a large cookie sheet with parchment paper; set aside.
- Prepare a double boiler (or a bowl that rests in a small sauce pot with a couple inches of water that will not touch the bowl). Bring the water to a boil and reduce to a simmer. Place the bowl on top of the simmering water, careful that the water doesn’t touch the bowl. Add the chocolate and stir it around to help it melt faster.
- Stir in the spices (I recommend adding a little cayenne pepper at a time and tasting the chocolate to determine how spicy you want it).
- Carefully pour most of the chocolate onto the lined cookie sheet. Use a rubber spatula to spread the chocolate into a rectangular shape, about ¼ inches thick. It doesn’t need to be perfectly even.
- Sprinkle the pumpkin seeds on top of the chocolate until the chocolate is mostly covered with the seeds. Drizzle any remaining chocolate on top of the pumpkin seeds.
- Place the chocolate in the freezer for 20 minutes, or until the chocolate is set.
- Either use a sharp knife to cut the chocolate into squares, or use your hands to break it up into rustic pieces. Serve the chocolate bark immediately, wrap it up as a gift, or store it on the counter for 1 week or in the refrigerator for 3 weeks to a month. For storage use an airtight container that is lined with parchment paper.
Notes
Prep time does not include the time spent removing the seeds from the pumpkins.
Cook time does not include the inactive 20 minutes while the bark is setting in the freezer.
*You could also use squash seeds or pumpkin pie seeds. You may need to reduce the cooking time and the amount of chocolate because the seeds are smaller.
**I had about half of the pumpkin seeds leftover. They are great eaten plain for snacking, or you could double the chocolate recipe for more chocolate bark. The bark would make a great Halloween gift if it’s too much to keep to yourself. Store any extra pumpkin seeds in an airtight container at room temperature for up to a month.
*** If you don’t want to make the pumpkin bark the same day that you carve your pumpkins you can rinse them well and lay them out to air dry on a kitchen towel. They will be nice and dry for you the following day. You can skip the step of drying them in the oven, and proceed to the next step of adding the spices.
