Chocolate-Covered Roasted Pumpkin Seeds

Directions

1. If you’re using fresh pumpkin seeds, remove them from the pumpkin.

2. Separate seeds from the pulp and set up two large bowls of clean water. Add the pumpkin seeds to one and swish around with your hands. The water should turn orange.
3. Cup the seeds out of that bowl and move to the second bowl. Swish them again until they’re clean of any pumpkin pulp.
4. Strain the seeds out of the water and place evenly on a dry tea towel. Cover with another towel to fully dry them (they may not feel dry because they’re slimy).
5. Preheat the oven to 350°F and line a baking sheet with parchment paper.
6. Pour the seeds into a bowl.
7. Add the olive oil, salt, and nutritional yeast and mix with your hands to evenly coat.
8. Lay the seeds in a flat layer on the baking sheet and bake for 10 minutes.
9. Give them a stir and bake for 10 more minutes, stirring again. Once you’ve stirred the second time, bake at 5 minute intervals until the seeds become golden brown.
10. Meanwhile, melt the chocolate in the microwave.
11. Once you’ve removed the seeds from the oven, let them cool slightly.
12. Liberally drizzle the chocolate all over the pumpkin. For bark, do a thicker layer, for a hint of chocolate add more of a drizzle.
13. Place the baking sheet in the fridge to set the chocolate. Break into pieces and enjoy!