Who would have thought that combining vanilla, coconut oil, and pumpkin seeds could make such a wholesome snack and delicious treat?! This is such a simple recipe with incredible results!

  • | Easy
  • | 1440 mins
  • | 6 servings
Vanilla Bean Infused Coconut Oil:
  1. Heat oil in microwave to just melted.
  2. Add seeds and let sit overnight on counter.
  3. When ready to use in the recipe, if needed, heat oil to melting temperature, stir the scraped Rodelle Vanilla Bean seeds and measure amount needed. Refrigerate left over oil.
Pumpkin Seeds:
  1. Preheat oven to 300°F.
  2. Toss the seeds, oil, sugar, Rodelle Vanilla Extract, and salt in a bowl.
  3. Spread the seeds in a single layer on a baking sheet (you may need two), and bake for about 45 minutes or until golden brown.
  4. Use a spatula to stir up the seeds every 15 minutes, making sure you spread them to a single layer each time.

Vanilla Bean Infused Coconut Oil:

  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 cup coconut oil

Pumpkin Seeds:

  • 1 pound raw pumpkin seeds
  • 2 tbsp Vanilla Bean Infused Coconut Oil
  • 2 tbsp cane sugar
  • 1 tsp Rodelle Vanilla Extract
  • ½ tsp salt
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