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Snack recipe · from the recipe book

Mexican Chocolate Pepita Cinnamon Bites

Fudgy cocoa-cinnamon bites with a toasty pumpkin seed crunch, a whisper of chili warmth and a sugar-cinnamon coating.

Mexican Chocolate Pepita Cinnamon Bites

Ingredients

  • ½ cup60 gPumpkin seeds (pepitas)
  • 3 tbsp48 gAlmond butter, no salt addedwell stirred
  • ¼ cup20 gUnsweetened cocoa powder
  • ⅔ cup50 gOld-fashioned rolled oats
  • 1½ tbsp35 gHoney
  • 1½ tsp4 gGround cinnamondivided
  • ⅛ tsp0.5 gChili powder
  • 1 tsp4 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • 2 tsp8 gGranulated sugar

Steps

  1. Line a small tray or plate with parchment paper.
  2. Put the pumpkin seeds and oats in a food processor and pulse until coarsely ground, with some small seed pieces left for crunch.
  3. Add the unsweetened cocoa powder, three-quarters of the cinnamon, the chili powder and the salt to the processor, and pulse to combine.
  4. Add the almond butter, honey and vanilla, and pulse until the mixture clumps and holds together when pressed; if it is crumbly, pulse a little longer.
  5. Make the coating: in a small bowl, stir the sugar with the remaining quarter of the cinnamon.
  6. Roll the dough into 12 balls, about a tablespoon each, then roll each ball in the cinnamon sugar to coat and set on the lined tray.
  7. Chill the bites in the fridge for 30 minutes until firm. Serve 3 bites per person; keep leftovers covered in the fridge for up to a week.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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