- Soak pumpkin seeds in a bowl of water on the counter overnight or for 12 hours until plumped. Strain pumpkin seeds and lay them on kitchen towel, and pat them mostly dry.
- Preheat oven to 300F
- Place in a bowl. Add coconut flakes and salt. Stir.
- Heat honey, lime juice and coconut oil in a small saucepan until just warm, stir to combine. Pour over the pumpkin seed mixture and gently mix. Add chia seeds or spices to taste.
- Spread out on a parchment-lined sheet pan to about ½ inch thick – press down very well and neaten the edges. I use the back of a metal spatula. Or use hands over another piece of parchment. Place in the middle of the oven for 30 minutes, checking halfway through. Turn the heat off. Let this cool completely cool, 3-4 hours. It will set and harden. Break apart, store in an airtight container.
These will keep up to 2 weeks in a sealed container.
- Serving Size: ⅓ cup
- Calories: 243
- Sugar: 8.9 g
- Sodium: 94.5 mg
- Fat: 19.2 g
- Saturated Fat: 7 g
- Carbohydrates: 12.6 g
- Fiber: 2.2 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: pumpkin seed snacks, soaked pumpkin seeds, sprouted pumpkin seeds, pumpkin seed recipes, sprouted pumkin seed snacks