Crispy Choco Seeds are just that: Little bits of chocolate delight that taste like an indulgence, but are actually good for you!
Crispy Choco Seeds
You’ve just cut open that favorite gourd to make your go-to squash dish. Now, what are you about to do with those seeds? Please, I implore you, do not throw them away! They are a secret treasure. Just a few extra minutes of your time can turn them into either a sweet or savory snack that you and your guests won’t be able to stop eating until they have disappeared. No worries about self-control here, because squash seeds are little powerhouses of nutrients. Just one ounce has 5-7 grams of protein (depending on the source), 23 percent of your daily value of iron, and is chock full of magnesium and vitamins A and C. Also, a great source of plant-based anti-inflammatories, omega 3’s and beta-carotene are in rich supply. A great way to strengthen your immune system against the cold and flu!
This recipe is so quick and easy it’s difficult to justify not making it. If you prefer savory over sweet then simply substitute the chocolate with a little salt and your favorite seasoning, everything else is the same! My only complaint is there are never enough seeds!
This recipe is for 1/4 cup of squash seeds which is usually the minimum amount of seeds present in a squash. Because every squash has a different quantity of seeds you can adjust for more by adding more of each ingredient proportionally.
Crispy Choco Seeds are just that: Little bits of chocolate delight that taste like an indulgence, but are actually good for you!
Ingredients
- 1/4 cup squash seeds
- 2 teaspoons walnut oil
- 2 teaspoons cocoa powder (I use Ah!laska unsweetened, gluten-free, vegan bakers cocoa)
- 1 tablespoon coconut palm sugar
Instructions
- 1) Cut open squash. Using a spoon or icecream scoop, remove seeds and place in a strainer. Rinse seeds under cold water. It is not necessary to pick off all of the squash flesh that is stuck to the seeds. Shake off excess water and spread seeds in a single layer on a paper towel to dry.
- 2) Place dry seeds in a small mixing bowl and stir to coat with oil, one teaspoon at a time. The seeds should be wet but not dripping with oil.
- 3) In a small bowl, combine cocoa powder and coconut palm sugar. Mix with a teaspoon in a grinding motion to break down the sugar crystals. Add cocoa sugar mixture to seeds, stirring thoroughly. If cocoa sugar mixture is not sticking to seeds, add a small amount (approx. 1/2 teaspoon) of additional oil.
- 4) Place seeds in single layer on baking sheet lined with parchment paper. Bake on middle rack of 300 degree Fahrenheit oven for 25-30 minutes. Allow to cool on baking sheet for 30 minutes, then store in a plastic zip bag.
Notes
This recipe is for 1/4 cup of squash seeds which is usually the minimum amount of seeds present in a squash. Because every squash has a different quantity of seeds you can adjust for more by adding more of each ingredient proportionally.
Crispy Choco Seeds – Removing Seeds from Acorn Squash
Crispy Choco Seeds – Washed Acorn Squash Seeds
Crispy Choco Seeds – Mixing
Crispy Choco Seeds – On Baking Sheet Pre-bake
You too can be a fan of mulit-use! Get your squash on and have a great new snack! Enjoy!!
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This is absolutely brilliant! I’ve always just thrown the seeds out. I am definitely trying this next time we have squash. Love it!
Hi Elle, Thanks so much!! They are delicious and so easy. I used to hope for squash with few seeds to remove, and now it seems there are never enough! 🙂