Paleo Pen Pals: February

Here’s my recipe for Paleo Pen Pals this month. If you’re not sure what I’m talking about, it’s a service that pairs you with another paleo blogger, you send them an ingredient to use in a recipe, they do the same, and you both make a recipe for that month. It’s a great way to force yourself to try new things and experiment with ingredients you’d never use yourself. This month Tarah from What I Gather sent me about a pound of pumpkin seeds. The go-to recipe with pumpkin seeds is to roast them, but I wanted to try something a little unusual, so I opted for Cocoa Chili roasted pumpkin seeds.

Cocoa Chili Roasted Pumpkin Seeds

Ingredients
1# Pumpkin Seeds
6 Tsp. Raw, Unsweetened Cocoa Powder
2 Tsp. Chili Powder
1 Tsp. Salt
3 Tsp. Coconut Oil

Directions
Preheat an oven to 300F and cover two baking sheets in foil. Heat your coconut oil either in warm water or quickly in the microwave just until it’s smooth enough to poor over the pumpkin seeds. In a large mixing bowl, add coconut oil to the pumpkin seeds and cover completely. In a small bowl mix your cocoa powder, chili powder, and salt; mix until chunks are removed. Add the seasoning to the large bowl and mix thoroughly. When all seeds are covered, spread into an even flat layer on the baking sheets and bake for 10 minutes. After 10 minutes stir the seeds and redistribute, bake for another 10 minutes. Let cool and enjoy.

On a day like this these really hit the spot.