🟢 Difficulty: Easy
⏱️ Time: 15 minutes preparation (plus 12–14 minutes baking and cooling time)
🌱 Dietary Notes
Gluten free, dairy free, grain free
🧂 Ingredients
- 180g pumpkin seeds (pepitas)
- 70ml pure maple syrup
- 1 tsp vanilla powder or vanilla extract
- 90g dark chocolate (choose 85%+)
- ½ tsp good-quality sea salt
👩🍳 Method
- 🔥 Preheat the oven to 180°C and line a baking tray with unbleached baking paper.
- 🌱 Place the pumpkin seeds in a food processor and blend until finely ground.
- 🥄 Add the maple syrup and vanilla powder or vanilla extract, then mix until well combined.
- 🍪 Using approximately ½ tablespoon of mixture per cookie, shape the mixture into small cookies.
- 👆 Place the cookies onto the prepared baking tray and gently flatten each one. Create a small cavity in the centre of each cookie for the chocolate.
- ⏲️ Bake for 12–14 minutes, or until slightly golden. Remove from the oven and allow to cool for approximately 30–60 minutes.
- 🍫 Melt the dark chocolate using a double boiler. Spoon a small amount of melted chocolate into the cavity in the centre of each cookie.
- 🧂 Sprinkle each cookie with a tiny pinch of sea salt to enhance the chocolate flavour.
- ❄️ Place the cookies in the fridge for at least 30 minutes to allow the chocolate to set before enjoying.
💡 Tip: For the best flavour and texture, allow the cookies to cool completely before adding the melted chocolate. A tiny sprinkle of good-quality sea salt pairs beautifully with the rich dark chocolate.