Please don’t throw away those pumpkin seeds! Roasted pumpkin seeds are an easy, healthy snack and a great source of protein, fiber and magnesium. They’re crunchy and have a mild, nutty flavor. Soaking and rinsing the seeds in cold water will help remove the stringy flesh. Simply combine the seasonings and drizzle over the seeds, baking at a low temperature. The seeds are ready when browned and crispy.
Pre-heat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or foil. Scoop the pumpkin seeds out of the pumpkin and into a colander. Remove as much of the stringy flesh as possible. Rinse the seeds under cold water and dry really well.
Combine the pumpkin seeds with the cocoa powder, cinnamon, coconut (or olive oil), maple syrup and salt. Toss to coat the seeds completely. Spread the seeds on a baking sheet in a single layer. Bake seeds for 35-40 minutes, stirring occasionally. The seeds are done when they're golden and crispy.