You know I love pepitas, if you look throughout my blog, you will find it mostly on my salads. But for this recipe pepitas are a great crunchy alternative to what typically would be covered in chocolate like almonds for example. I think pepitas are a perfect match for this Mayan inspired chili and cinnamon infused chocolate. A splash of flaked sea salt brings this to a whole other level. Don’t be surprised if you can’t stop munching these.
- 12 ounces Hershey’s Special Dark Morsels
- 1/4 dry roasted pepitas
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon cinnamon
- Flaked sea salt
Prepare a tray with parchment paper or a silicone mat. Arrange 24 clusters of pepitas.
Melt chocolate in a glass dish at 30 seconds in the microwave. Stir, then melt an additional 30 seconds, stirring after till smooth.
Add ancho chili powder, cinnamon to melted chocolate, stir till well incorporated.
Drizzle spiced chocolate onto the pepita clusters.
Sprinkle sea salt on top of chocolate. (We used our Hawaiian Sea Salt with Red Clay given to us from my folks trip to Hawaii)
Fantastic flavor, and if you like to spike a bit more ancho go for it! Ancho Chili Powder has capsaicin. Capsaicin inhibits inflammation. So, arthritis pain beware!
Cinnamon can lower blood sugar levels, and reduce heart disease risk factors.
Pepitas are high in magnesium, manganese, copper, protein, and zinc. They boost immunity to help ensure sound sleep.
Dark chocolate is a superfood and one of the best sources of antioxidants on the planet. Improves health and lowers the risk of heart disease.
Hello Gorgeous Chocolates