These chewy pumpkin seed date candies are nutty, naturally sweet, and wonderfully simple. Toasted seeds blended with soft dates and coated in dark chocolate make a treat that feels indulgent yet wholesome, much like the Raspberry Coconut Chocolates and Chocolate-Covered Cottage Cheese Bars.
Ingredients
- 80 g (1/2 cup) pumpkin seeds
- 30 g (2 tbsp) pitted dates
- 20 g (0.7 oz) dark chocolate (melt a little extra – glazing is easier)
Instructions
- Spread the seeds on a baking sheet and toast at 180C (350F) about 6 minutes until lightly golden; cool. (Or dry-fry in a skillet, stirring.)
- Blend the seeds about 2 minutes until they release some oil; add the dates and blend again.
- Form into candies and coat with chocolate. They are delicious even without the chocolate!
- Store in the refrigerator.
Tips
- Toast the seeds lightly and watch them closely, since they can go from golden to burnt quickly.
- Chill the formed candies briefly before coating so the chocolate sets in a smooth, even layer.
- For more no-bake candy inspiration, explore the guides at Serious Eats.
Nutrition (per 100 g): 172 kcal | Protein 9.2 g | Fat 7.1 g | Carbs 23.2 g