Pumpkin Seed Chocolate Truffles

Can you believe Halloween is just around the corner? And while, cute festive cupcakes and sweets are a must - so are these delectably elevated fall-themed morsels. The salty toasted pumpkin seeds serve as an anchor for the rich and silky chocolate and the cocoa powder/cinnamon combo are fall in a bite. Fair warning - it may be hard to stop at 2 and waiting the 3-4 hours for these to set is the only scary part. Call these chocolate for the big kids. You have my permission not to share.

Ingredients

Serves 4

1 cup pumpkin seeds

1 tbsp avocado oil

1 tsp sea salt

1/2 cup dark chocolate (you can do a mix of dark and milk if you do not want them to be too rich; I used Tony’s Chocolonely Dark Milk Chocolate)

1 tbsp unsalted butter

1/2 cup heavy cream

1 tsp maple syrup

1 tsp Kahlúa (optional)

3 tbsp unsweetened cocoa powder

1/4 tsp cinnamon

Additional items

Small square dish (I used a 5"x 5” Le Creuset casserole dish)

Wax paper

Sieve

Method

1. Preheat oven to 400 F. Toss the pumpkin seeds with the oil and salt and spread on a lined cookie sheet. Bake for about 10-12 minutes (tossing half way) or until toasted. Set aside to cool.

2. Line a small square or rectangular dish with wax paper and set aside.

3. In a small pot combine the butter and heavy whipping cream and heat until bubbling. Whisk until well combined.

4. In a heat-safe bowl, add in the chopped chocolate and pour the hot butter/cream and whisk until the chocolate is completely melted.

5. Spread the pumpkin seeds evenly in the square dish then pour the chocolate on top until entirely covered. The dish you use should be small so the chocolate is 1inch or taller. Cover and set in the freezer for 3-4 hours.

6. In a small bowl combine the cocoa powder with cinnamon

7. Once the chocolate is hardened pull it out if the dish (still with wax paper on the bottom) and move to a cutting board. Cut 1 inch sized squares then dust with the cocoa powder mix and enjoy!