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Coffee Pumpkin Clusters: Your New Fave Treat!

Enjoy these crunchy coffee pumpkin clusters, featuring wholesome pepitas and pistachios sweetened with pure maple syrup for a delightful bite.
Print Recipe
Prep Time 1 hour
Total Time 1 hour
Course Snack
Cuisine American
Servings 16
Calories 180 kcal

Ingredients
  

  • 3 cups raw pumpkin seeds (rinsed + dried)
  • 1 cup raw pepitas (pumpkin seeds minus the shells)
  • 1 cup pistachios
  • 2 tablespoons ground or whole flax seeds
  • 1/2 cup pure maple syrup
  • 2 tablespoons coconut oil
  • 1 tablespoon vanilla extract
  • 2-4 tablespoons fresh coffee grounds
  • 1 teaspoon salt
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat oven to 325°F (160°C). Grease a baking sheet and spread raw pumpkin seeds on it. Roast for 15 minutes to dry them out.
  • Add pepitas, pistachios, flax seeds, maple syrup, coconut oil, vanilla extract, coffee grounds (start with 2 tbsp), salt, and cinnamon to the pan with the roasted pumpkin seeds.
  • Toss thoroughly to coat everything evenly. Bake for 25-30 minutes, stirring 2-3 times, until seeds are golden.
  • Remove from oven. Use a spatula to press the mixture into an even layer about 1/2 inch thick. Let cool completely until hardened. Break into clusters.
  • Line a second baking sheet with wax paper. Melt desired chocolate (milk, dark, or semi-sweet).
  • Dip the cooled clusters into the melted chocolate. Place on the prepared baking sheet. Optionally, sprinkle with extra coffee grounds and sea salt before the chocolate hardens.
  • Chill in the fridge for 10 minutes to set the chocolate. Store in an airtight container in a cool, dry place for up to two weeks.

Notes

Allergens: Milk, Soybeans.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.