Salty, sweet and roasted to perfection, these Chocolate Clumpkins make the perfect afternoon snack and will be demolished before you know it. (Georgia Pellegrini)
Georgia’s taste for simple food and outdoor adventure evolved as she grew up in the Hudson Valley. She followed her passion to the French Culinary Institute and then to Gramercy Tavern, Blue Hill at Stone Barns, and La Chassagnette in France. Georgia is the author of “Food Heroes,” “Girl Hunter,” and the new book “Modern Pioneering.” She has appeared on Today, Jimmy Kimmel Live, Iron Chef, and much more, and her outdoor Adventure Getaways have been featured everywhere from the New York Times, to the Wall Street Journal, to HBO. She lives in Austin, Texas and chronicles her adventures on her wildly popular website GeorgiaPellegrini.com and her Facebook fan page.
"With all of the recipes out there to make with the flesh of a pumpkin, we are gathering all of the seeds to create something extra special. This involves roasting pumpkin seeds to perfection and adding a bunch of delectable spices to create my Chocolate Clumpkins. These bad boys are very addictive, which makes them the perfect afternoon snack," said Georgia Pellegrini, author of Modern Pioneering.
- 1 cup of pumpkin seeds, rinsed and dried
- 1 Tbsp vanilla
- 1 Tbsp cardamom
- 1 Tbsp cinnamon
- 1 Tbsp of paprika
- 1 teaspoon chili oil or habanero oil
- 1 Tablespoon coconut oil
- 1 Tablespoon maple syrup
- 1 teaspoon Maldon sea salt flakes
- 3 Tbsp coffee grounds
- 2 dark chocolate bars (16 oz. each)
- 1/2 cup chopped peanuts
After the pumpkin seeds are rinsed and dried, roast them in a 325 degree oven for 15 minutes. Chop the peanuts if you haven't already done so, and add them to a large bowl. To the same bowl, add paprika, cardamom, cinnamon, coffee grounds, and Maldon salt flakes. Stir these ingredients together.
Once your pumpkin seeds have finished roasting, combine them to the bowl containing the spice mixture. Stir again. Add in the vanilla, maple syrup, habanero oil, and coconut oil. Mix until the seeds are evenly coated.
Closely arrange the pumpkin seeds on a greased baking sheet to prevent from sticking. Bake for 30 minutes in an 325 degree oven.
After baking, assemble the seeds into clumps and let them slightly cool. In a microwave safe bowl, melt the chocolate until smooth and creamy. Drizzle the chocolate over each clumpkin.
Place them in the fridge for about 15-20 minutes until the chocolate has hardened. Enjoy the clumpkins and then store them in an airtight container in the fridge.