Why You’ll Love This Recipe

I love this recipe because it’s a simple way to satisfy my chocolate cravings while still keeping things healthy and energizing. The roasted pumpkin seeds add a satisfying crunch and nutty flavor, while the melted chocolate brings richness and indulgence. The sweet-salty balance is just perfect, especially when I sprinkle a bit of flaky sea salt on top. Plus, these clusters are vegan, gluten-free, and easy to customize with different toppings or mix-ins.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
¾ cup chopped dark chocolate or chocolate chips
1 cup toasted, unsalted, shelled pumpkin seeds (pepitas)
Optional: sea salt for topping

Optional Flavor Add-ins:
Pinch of cinnamon
Drop of vanilla extract

Directions

1. I start by melting the chocolate. I add the chopped chocolate or chocolate chips to a small pot over low heat, stirring constantly until smooth and glossy. I’m careful not to rush this step since chocolate can seize easily if overheated. Once melted, I remove it from the heat.

2. I stir in ¾ cup of the pumpkin seeds, reserving the remaining ¼ cup for topping. I mix until every seed is evenly coated in the melted chocolate.

3. Using a teaspoon, I scoop small mounds of the chocolate-pumpkin seed mixture onto a parchment-lined baking sheet or plate.

4. I sprinkle the reserved pumpkin seeds over the top of each cluster for extra crunch and a pretty finish.

5. If I want that perfect sweet-salty contrast, I also sprinkle a tiny pinch of flaky sea salt on top.

6. I place the clusters in the refrigerator to chill for at least 1 hour, or until the chocolate is completely set. Once firm, they’re ready to enjoy—or store for later snacking.

Servings and Timing

This recipe makes approximately 20 clusters. It takes just 10 minutes to prepare, plus 1 hour of chilling time, for a total of about 1 hour and 10 minutes.

Variations

I love experimenting with different versions of these clusters. Sometimes I mix in a pinch of cinnamon or a drop of vanilla extract for a warm, aromatic flavor. For a gourmet touch, I drizzle the cooled clusters with melted white chocolate or top them with crushed pretzels, dried cranberries, or shredded coconut. When I’m craving something a little milder, I use milk chocolate instead of dark—or go for a mix of both for a marbled look.

Storage/Reheating

I store the clusters in an airtight container in the refrigerator for up to 10 days. To keep them from sticking, I layer parchment paper between them. For longer storage, I freeze them for up to 2 months. When I’m ready to enjoy them, I let them thaw at room temperature for a few minutes—they stay crisp and delicious.

FAQs

Can I use white or milk chocolate instead of dark chocolate?

Yes, both work beautifully! Dark chocolate gives a richer flavor, while milk and white chocolate add sweetness.

Do I need to toast the pumpkin seeds?

Yes, toasting enhances their flavor and gives the clusters extra crunch.

Can I make these without added salt?

Absolutely. They’re just as tasty without it, but I love the sweet-salty contrast.

How do I keep the chocolate from seizing while melting?

I melt it over low heat and stir constantly. Avoid any contact with water or steam.

Can I make these vegan?

Yes! I use dairy-free dark chocolate and unsalted, dairy-free pumpkin seeds.

Can I use other seeds or nuts?

Definitely—sunflower seeds, almonds, or chopped pecans make great alternatives.

Can I make them look more decorative?

I drizzle white chocolate over the top or sprinkle crushed freeze-dried berries for color.

How long do they take to set?

About an hour in the fridge, or 20–30 minutes in the freezer if I’m impatient.

Can I sweeten the chocolate?

If I’m using very dark chocolate, I sometimes stir in a teaspoon of maple syrup or coconut sugar while melting.

What’s the best way to package these for gifts?

I place them in small parchment-lined boxes or jars and tie them with ribbon—they make beautiful edible gifts.

Conclusion

I love how these Chocolate Covered Pumpkin Seeds turn something as simple as chocolate and pepitas into an elegant, crave-worthy treat. They’re crunchy, sweet, and just a little salty—the kind of snack that feels indulgent but still wholesome. Whether I’m enjoying them with coffee, gifting them to friends, or keeping a stash in the fridge for late-night cravings, this recipe always delivers a perfect balance of flavor and satisfaction.