Last week was a whirlwind, with my son's birthday and Halloween. So, I'm back in the kitchen, and the first thing I wanted to whip up was something using those pepitas I wrote about last week. This easy candy is a fantastic use for pepitas. Keep these in mind for holiday gifts. If you put them in a festive mini muffin paper, a box of these will delight even the most finicky person on your list.
We shared this recipe with Slightly Indulgent Tuesdays.
Makes 24 candies
1 cup pepitas (pumpkin seeds without shells)
1 cup allergen- and gluten-free chocolate chips
Fill a mini muffin pan with 24 mini muffin papers.
In a dry skillet, heat pepitas until toasty warm for 1-2 minutes. (Pull them off the heat before they start to pop.)
Chop the pepitas. (A food processor works really well for this.)
In a small saucepan, heat the chocolate chips, stirring continuously, until about half-way melted.
Remove saucepan from heat, and continue stirring until all the chocolate chips are melted.
Mix pepitas into chocolate.
Spoon equal amounts of chocolate into each paper.
Refrigerate for at least one hour.
(You can make bigger candies by using standard muffin papers. This recipe will make 12 big candies.)
Kim and Megan
Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.