Mexican Chocolate Pumpkin Seeds

Chocolate Pumpkin SeedsHanging out in Mexico, we’ve been trying to eat as locally as possible. Luckily this includes spices like Mexican chocolate, vanilla, cinnamon, and pumpkin seeds.

When a friend gave us a bag of Costco’s Double-Chocolate covered pumpkin seeds, they were delicious…But we noticed that they contained agave syrup which we try to avoid as it’s recently been shown to be worse for you than high fructose corn syrup.

I knew I could do better on my own, so I experimented a bit and came up with this great, heart-healthy recipe. I’ve also been reading a fantastic book, Healing Spices, which I highly recommend if you’re interested in the pharma-copia of health and wellness you already have in your galley or kitchen.

Eating a variety of spices in every meal, like the spices found in these Mexican Chocolate Pumpkin Seeds, can help to stave off cancer, dementia, heart disease, diabetes, and even help protect against sun damage and mosquito bites! All of the ingredients in these Mexican Chocolate Pumpkin Seeds are mentioned in the Healing Spices book. And as you’ll learn, cacao, cinnamon, vanilla, and pumpkin seeds are all spices that are native to Mexico!

Mexican Chocolate Pumpkin Seeds

Chocolate Pumpkin SeedsIngredients
4 cups of roasted or raw pumpkin seeds
2 dark chocolate bars (72% or darker, I use Endangered Species Chimp Bars), broken into pieces
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon vanilla
4 TBSP cocoa powder

Directions
In a large mixing bowl, mix the pumpkin seeds and the cocoa powder to thoroughly coat the seeds.

In a double-boiler (or glass bowl inside of pot of water) on low heat, melt the chocolate bars, being careful not to let any water splash into the chocolate.

When the chocolate is melted, stir in the cinnamon and vanilla. Pour this melted chocolate mixture over the cocoa-covered pumpkin seeds and stir until well coated. Spread mixture in a 1/4″ layer onto a cookie sheet or jelly-roll pan. Sprinkle with the sea salt.

Place in refrigerator until cool, break into bit-sized chunks.

Note: if you want more info on why we avoid agave syrup it’s processed with toxic chemicals as well as being as hard on the liver and pancreas. If you really need something sweet, I recommend sticking to honey or maple syrup.

4 Responses to “Mexican Chocolate Pumpkin Seeds”

  1. Christine Froschl

    Oooh!! I’m going to make this for my next hike. This looks like it would make for a yummy snack. Thank you, Heidi 😀

    Reply
    • Heidi

      Hey Christine, thanks so much for your comment, they are truly addictive! Enjoy!! 🙂

      Reply
  2. Laya

    OMG. I’m trying thus today. Delicious. Thank you oh wise and natural world traveler!

    Reply
    • Heidi

      Laya you will LOVE them, so delicious, I need to make more but am now out of my fav chocolate bars, so am going to buy some Mexican chocolate bars for the next batch. 🙂

      Reply

Leave a Reply to Laya

Click here to cancel reply.

*