Don’t throw those seeds away! Not only are they packed full of healthy goodness, they are also really delicious. Simply roasted in a little coconut oil and maple syrup then sprinted with sea salt, they are tasty as a healthy snack all on their own. I wanted to take this one step further though and make them into chocolatey rocky road, packed with coconut, nuts and dried fruit.
Halloween is one of my favourite times of year. The spookiness of it all and let’s face it, the competitive flair that pumpkin carving brings. It is very handy that all you need to do is google it and there are so many Halloween pumpkin ideas to steal! When it comes to dressing up my kids, however, I don’t quite match the competitive spirit that some parents take. I just find it all, well, a chore! Although now my eldest is 4 and more aware (last year, his costume consisted of a black t-shirt with The Beatles written on it and I told him it said ‘The Witches’. Parent of the year?) I might have some more enthusiasm for finding a great costume. Both boys want to be robots this year. I think I can get behind that!
I just wanted to write a note about cleaning off the seeds. I know, its really goopy and gooey. That’s all part of the fun! But just in case that part puts you off, I promise that the gunky orange stuff comes away really easily. Just rinse it all in a colander and let the water loosen the pulp. Use your fingers to pick it away from the seeds and throw away. When it is all gone, spread out the seeds on a tea towel and dab with another one to dry them off.
You won’t believe it when you try these roasted seeds! Both my kids went crazy for them- just the plain roasted ones. My 4 yr old said they tasted like popcorn. And as I’m writing this post right now, we are watching Blaze on the sofa with a plate of Rocky Road and he is crying out “I can’t control myself, I want more!” But yeah, that might have something to do with all the chocolate in there. I have to admit, I was surprised the kids went gaga for the seeds in the first place, but maybe it’s because of being involved in carving the pumpkin and then using up the seeds. Anyway, I’m not claiming to be any expert in getting kids to try new things – sometimes the things I cook get completely dissed, too. If you are struggling with picky eater probs, check out this article How to Get Your Kids Eating More Veggies.
Here is your Halloween Pumpkin Seed Recipe:
- 2 cups pumpkin seeds
- 1 Tbsp maple syrup
- 1 Tbsp coconut oil
- pinch sea salt flakes
- 200g dark chocolate bar, broken into chunks
- 1 Tbsp honey
- 1 Tbsp coconut oil
- ¾ cup chocolate buttons or choc chips
- ¼ cup coconut flakes
- ¼ cup raisins
- ¼ cup dried cranberries, raspberries or chopped dried apricots
- ¼ cup chopped mixed nuts
- To decorate: more pumpkin seeds, chocolate chips, sprinkles, coconut flakes and or dried rose petals, pinch sea salt
- Rinse off the pumpkin seeds in a colander under running water. Pick out the pulp and throw away. Drain and lay on a tea towel to dry a little.
- Melt the coconut oil and mix with the maple syrup. Add the pumpkin seeds, stir to mix then place on a lined baking sheet. Sprinkle over the sea salt
- Roast for 20-30 minutes, checking and stirring occasionally until lightly browned and the coating has dried. Allow to cool in the pan then transfer to a sealed container. Use half for the rocky road, below, and the other half for snacks or salad toppings, etc.
- Line a small baking tray or loaf pan with cling film/wax paper and spray with non-stick.
- In a pan over a gentle heat, melt the chocolate bar, honey and coconut oil together until just melted, stirring often.
- Add in the pumpkin seeds and other dry ingredients and then the chocolate chips last. Working quickly, pour into the mold, then smooth down.
- Sprinkle with more toppings of choice then place in the fridge to firm up for 1 hour.
- Cut into bars or shard pieces. Store in the fridge.