I have always loved simple chocolate treats, especially ones that come together quickly with just a few ingredients. These chocolate covered pumpkin seeds are one of my favorite homemade snacks because they feel special without requiring much effort. The toasted seeds add a deep, nutty crunch, and the dark chocolate brings everything together into a rich but balanced bite that I enjoy any time of year.
Why You’ll Love This Recipe
I love this recipe because it is fast, no-bake, and incredibly satisfying. I only need a handful of ingredients, and the result feels both indulgent and wholesome. I also like how versatile these clusters are, whether I enjoy them straight from the fridge, add them to desserts, or package them as a homemade gift.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3/4 cup chopped dark chocolate or dark chocolate chips
1 cup toasted, unsalted, shelled pumpkin seeds, divided
optional flaky sea salt for topping
Directions
I begin by lining a plate or baking sheet with parchment paper or a silicone baking mat.
I place the dark chocolate in a small pot over low heat and stir constantly until it melts completely and becomes smooth.
I remove the pot from the heat and stir in 3/4 cup of the pumpkin seeds until they are fully coated in chocolate.
Using a spoon, I drop heaping teaspoons of the mixture onto the lined surface, forming small clusters.
Before the chocolate sets, I sprinkle the remaining 1/4 cup of pumpkin seeds on top and add a light pinch of sea salt if I want extra contrast.
I transfer the tray to the refrigerator and let the clusters chill until firm.
Servings And Timing
I usually end up with about 20 to 24 clusters from this recipe.
The prep time is around 12 minutes, with about 3 minutes of cooking time.
I allow at least 1 hour in the refrigerator for the chocolate to fully set.
Variations
When I want to change things up, I stir a pinch of cinnamon or chili powder into the melted chocolate for warmth.
I sometimes switch the dark chocolate for semi-sweet or milk chocolate if I am craving something sweeter.
For extra texture, I like adding crushed pretzels, puffed quinoa, or dried fruit before forming the clusters.
During the holidays, crushed peppermint mixed into the chocolate gives these a festive feel.
Storage/Reheating
I store these chocolate covered pumpkin seeds in an airtight container in the refrigerator for up to one week.
If I want to keep them longer, I freeze them for up to three months, placing parchment paper between layers.
I do not reheat them; instead, I let frozen clusters thaw slowly in the refrigerator before serving.
FAQs
Can I Use Milk Chocolate Instead Of Dark Chocolate?
I can absolutely use milk or semi-sweet chocolate, but I find dark chocolate keeps the clusters from being overly sweet.
Do I Need To Toast The Pumpkin Seeds?
I always recommend toasting them because it brings out their flavor and gives the clusters a better crunch.
How Do I Prevent The Chocolate From Burning?
I melt the chocolate on very low heat and stir constantly, removing it from the heat as soon as it is smooth.
Can I Make These Ahead Of Time?
I often make them a few days in advance and keep them chilled until I am ready to serve or gift them.
How Should I Serve These Clusters?
I enjoy them chilled as a snack, sprinkled over yogurt or ice cream, or packed into small containers as gifts.
Conclusion
I love how these chocolate covered pumpkin seeds prove that a great treat does not need to be complicated. With just a few ingredients and minimal time, I get crunchy, chocolatey clusters that always satisfy. This is one recipe I return to again and again when I want something easy, comforting, and homemade.
Chocolate Covered Pumpkin Seeds are crunchy, chocolatey snack clusters made with toasted pumpkin seeds and melted dark chocolate. They’re easy to make, no-bake, and perfect for gifting or snacking.
Ingredients
3/4 cup chopped dark chocolate or dark chocolate chips
1 cup toasted, unsalted, shelled pumpkin seeds, divided
Optional flaky sea salt for topping
Instructions
Line a plate or baking sheet with parchment paper or a silicone mat.
Melt the dark chocolate in a small pot over low heat, stirring constantly until smooth.
Remove from heat and stir in 3/4 cup of pumpkin seeds until fully coated.
Drop heaping teaspoons of the mixture onto the lined surface to form small clusters.
Sprinkle remaining 1/4 cup of pumpkin seeds and a pinch of sea salt over each cluster.
Refrigerate for at least 1 hour, or until the clusters are firm.
Notes
Add cinnamon or chili powder to the melted chocolate for extra flavor.
Swap dark chocolate with semi-sweet or milk chocolate for a sweeter version.
Include crushed pretzels, puffed quinoa, or dried fruit for added texture.
Crushed peppermint makes them festive for the holidays.
