Pumpkin & Sunflower Seed Chocolates
These easy, wholesome seed chocolates combine the crunch of toasted pumpkin and sunflower seeds with rich melted chocolate and coconut flakes. They’re perfect for a quick treat, holiday gift, or a healthy-ish dessert. Use heart-shaped molds for a festive twist (like for Valentine’s Day) or keep it simple with spoonfuls on parchment. Customizable, craveable, and done in under 30 minutes!
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Total Time: 20–25 minutes (plus chilling time)
Yield: About 10–12 chocolates (depending on mold or spoon size)
Ingredients
- 1/2 Cup of Top Seedz Sunflower Seeds
- 1/2 Cup of Top Seedz Pumpkin Seeds
- 1/4 Cup of Unsweetened Coconut Flakes
- 5 oz of Chocolate
Note: You can use any toasted seeds you prefer. I used Sunflower and Pumpkin seeds.
Directions
- Line large sheet with parchment paper.
- Combine and Sunflower Seeds, Pumpkin Seeds, and coconut flakes and toast in a frying pan on a low heat with a drizzle of olive oil for 5 - 8 minutes (until you can see a slight toasting).
- Break the chocolate into small pieces and melt in a double boiler (bowl inside another bowl filled with boiling water).
- When the chocolate is melted and the seeds and coconut are toasted, combine and drop spoonfuls on a lined tray. Let set in fridge and eat when ready.
Enjoy!
Keep in a sealed container in the refrigerator for up to 7 days. For firmer texture, freeze for up to 1 month.