Just three ingredients are needed in this easy candy recipe that is full of vitamins, minerals, fibre and protein. The pumpkin seeds are sprouted meaning the nutrients are better absorbed by the body.
Pumpkin seeds high in iron, zinc, magnesium and protein. They have a strong earthy taste that I don’t find palatable on their own but they do work really well in this candy with sweet dates and bitter dark chocolate. This recipe is suitable for vegan (when using dairy-free chocolate), plant-based, paleo, nut-free, grain-free, oil-free gluten-free and general healthy diets. You can make raw by using a raw chocolate or making your own, more info below.
3 Ingredient Pumpkin Seed Chocolate Candy Recipe
- Total time: 15m
- Yield: 16 candies
- Calories: 80 cal
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- 1 cup / 130g Pumpkin Seeds
- 1 cup / 175g Dates, pitted
- 4.4oz / 125g Chocolate
- Soak the pumpkin seeds in water for an hour or overnight to sprout.
- Rise and drain the seeds then blend together with the dates until combined.
- You may need to scrape the sides if using a food processor/blender or shake if you are using a small bullet blender.
- Melt the chocolate.
- Line the pan with greaseproof paper then tip in the pumpkin date mixture and using your fingers push the edges to make level.
- Pour on the chocolate then tilt to spread to the edges.
- Chill to set then slice.
- Enjoy within 3 days as the sprouted seeds last this long and always store in the fridge.
Equipment: Blender/food processor, bowl, 8″ dish, greaseproof/parchment paper
3 Ingredient Pumpkin Seed Chocolate Candy Video
This candy would look great with a bit of wheatgrass or barley grass powder added to the pumpkin date mixture. You wouldn’t be able to taste it but would help give bright vibrant green colour and add even more nutrition. I did want to add some when making this but decided to keep it as a simple three-ingredient recipe to make it accessible to everyone and not include any obscure ingredients.
Pumpkin seeds taste like they have a lot of good stuff in but I’m the first to admit I don’t like their flavour just on her own. In this recipe you don’t notice the usual strong earthy taste that pumpkin seeds often have.
You can make this with a raw chocolate topping if you prefer just using a mixture of 1/3 cacao with 1/3 sweetener such as maple syrup and 1/3 fat such as cacao butter or coconut oil. This would make the candy totally raw.
In this recipe the pumpkin seeds are soaked in order to activate them and make them easier to digest. This means that your body can absorb more of the vitamins and minerals.
When I first started this recipe I was going to make raw pumpkin seed millionaires shortbread. However as I wanted to use sprouted seeds and make it oil free it was difficult to make something that cut cleanly into squares. I made several other versions that are also nut free and gluten-free and although they tasted great they look like a right mess by the time I’ve chopped them up (photo of this around the 5-minute mark in the video). By turning this candy upside down you cut the soft layer first before getting hard chocolate. Although sometimes the chocolate does crack at retains it’s shape and if you tried cutting it the other way around the pumpkin mixture would splurge out in a mess.
I’m using an 84% cacao very dark chocolate. This does have some sugar added but only a small amount and it’s quite a bitter on its own but with the intence sweetness of the dates, it satisfies sweet tooth. As mentioned above you can make your own raw chocolate instead or use any other chocolate bar that you like.
You can use any dried fruit you like in place of the dates. Sultanas also work very well but as many people haven’t been keen on them in previous recipes I’ve reverted back to good old dates for this. I just use standard pure pitted dates for this, try to use reasonably soft ones without any added sugar or preservatives but it doesn’t have to be the very expensive medjool.
I couldn’t decide this recipe if I wanted to decorate the candy the pumpkin seeds. In the end I left them naked to emphasise how simple this recipe is and also to not make it obvious that it contains pumpkin seeds as some people myself included really don’t like the taste of pumpkin seeds on their own.
A quick 15-minute soak in warm water is sufficient for these but ideally you’d want to leave for at least an hour or overnight. A pinch of salt in a salt water helps the activation sprouting process.