Mole Spiced Chocolate Toasted Pumpkin Seeds Recipe

Mole Monday.  When Becca from Indi Chocolate challenged me to a six week friendly competition I thought it would be a hoot and I quickly accepted.

Each week we would post a recipe for something made with Indi Chocolate Mole Spice Rub.  Six recipes, no sweat...yeah, well I ran out of recipes around week three...

This week Becca blew me away with Mole Apple Pie.  Just the photos are enough to make me drool.

Just a few hours ago I had no new recipe, no inspiration, and not much energy. So after work today I buckled down with a glass of cab to brainstorm and create a recipe before the sun set.

Mole Spiced Chocolate Toasted Pumpkin Seeds (Pepitas sounds much better).

Toast 1/4 cup raw pepitas in a stainless skillet

When they start to puff and pop stir in 1/2 teaspoon coconut oil  and turn off heat.

Grate about 1/4 chocolate bar (maybe 1/3-1/2 ounce) over the top of the hot with a tiny little grater. Use a bold chocolate like a Dominican Republic origin rather than something with light floral tones like an Ecuador.  The light floral notes will be lost in the Mole spice.

The chocolate will immediately melt.  Stir and add 1/4 teaspoon organic sugar and  1 Tablespoon Indi Mole Spice Rub.

Stir until coated.

Pairs pretty well with a cab on a Monday night while watching the sun set as the smoke from the fireplace wafts by.

*Indi Chocolate supplied me with the Mole Chocolate Spice Rub for this recipe.


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