I’ve been known to buy pumpkins just so I can roast the seeds. Sound familiar? After creating this Espresso and Almond Butter Roasted Pumpkin Seeds recipe, I might start a hydroponics lab in my living room so I can grow pumpkins year round!
Actually, just making the sauce and eating it with a spoon might be easier! It’s devilishly decadent.
Espresso and Almond Butter Roasted Pumpkin Seeds
Seeds from 1 pie pumpkin (about 1/2 – 3/4 cup)
1 tsp coffee finely ground coffee
1 tbl coconut oil
1 tbl maple syrup
1 tbls almond butter, creamy
1/2 tsp pink salt
1/8 tsp cayenne
1 tsp vanilla
1/8 tsp all-spice
1/4 tsp cinnamon
~a few pinches of flaky salt for the top
Heat oven to 350 degrees. Line a baking sheet with parchment paper.
Cut the pie pumpkin in half, scoop out the seeds. Toss them on sheet pan and bake for 15 minutes to dry out and slightly begin to roast.
Warm the coconut oil and mix together the remaining ingredients. Toss well with the dried pumpkin seeds. Spread back out on the sheet pan, sprinkle flaky salt on top and place back in the oven for 20-40 minutes, until crunchy. Toss them every 10 minutes to ensure even baking.
Modified from Half Baked Harvest.0