/assets/logos/nadia.svg
Recipe

Spiced Mexican pumpkin seed clusters

Is there any pairing quite as unexpectedly delicious as chilli and chocolate? These spiced Mexican pumpkin seed clusters certainly bring out the best in this culinary combo, alongside the delightful crunch of pumpkin seeds.

By Emma Boyd
  • 25 mins preparation plus setting time
  • Makes 32
  • Print
    Print

Ingredients

  • 200 g dark chocolate (I used Green & Black's 70% cocoa solids)**
  • 1 2/3 cups pumpkin seeds, toasted – plus 2 Tbsp extra, chopped, to decorate
  • 2 tsp cinnamon
  • Pinch chilli powder
  • Pinch sea salt
  • Zest 1 large orange

Method

  • 1
    Line a baking tray with baking paper. Melt chocolate (see video above). Add remaining ingredients (except chopped seeds for decorating) and mix well.
  • 2
    Taste to see whether or not you've achieved the right chilli kick and add more if necessary. Spoon teaspoonfuls of mixture onto the baking tray and sprinkle with chopped pumpkin seeds.
  • 3
    Leave to cool before storing in an airtight container.

Notes

**Check label if eating dairy free

read more from

/assets/logos/nadia.svg