Monday, June 17, 2013


Cocoa Dusted Pepitas Gluten-free, Vegan
Cocoa Dusted Pepitas


Summer brings a snack conundrum.  

You still want to have treats, but you don't want to heat up the kitchen.

Obviously, fresh fruit and frozen delights come into play.  Today, I made up a batch of cocoa-dusted pepitas using my toaster oven.  It didn't heat up the kitchen, so I got the treat without the heat!

Cocoa-dusted almonds are all the rage.  I took this idea and changed it up to make it nut-free and added a little twist.  Where other recipes use agave nectar or sugar, I kept it vegan (no egg whites here) and used all-fruit preserves for a natural sweetness.

I shared this with Wellness Weekend and Slightly Indulgent Tuesdays.

Cocoa-Dusted Pepitas
Makes 1 cup

Ingredients:
  • 1 cup pepitas (shelled pumpkin seeds)
  • 2 tablespoons strawberry all-fruit preserves
  • pinch of salt
  • 1 tablespoon cocoa powder

Preparation:
  1. Preheat oven to 350.
  2. Line a baking pan with parchment paper.
  3. Mix together preserves and salt.
  4. Stir in pepitas until well coated.
  5. Spoon cocoa powder into a zip top bag.
  6. Add coated pepitas.
  7. Close bag and shake to coat.
  8. Bake 10 minutes stirring once.
  9. Let cool.

Note: If you are using a toaster oven, you don't need to preheat it.  Bake them 8 or 9 minutes.

Happy Cooking!
Kim 

 

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7 comments:

  1. I love pepitas, and your using fruit preserves is fantastic! We enjoy raw almonds for snacks, but I may have to shake it up and add these every now and then, thanks for sharing!

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  2. Pumpkin seeds are my favorite and I sprinkle them on everything. Now I have one more way to enjoy them. I have to try this!

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  3. This is such a cool recipe Kim! The use of preserves here is genius - just pinned and will be trying!

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  4. Thank you, ladies! I hope you all enjoy them! We have been.

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  5. What a clever idea - I eat huge amounts of pumpkin seeds but never thought to fancy them up like this. Love it!

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