TRY IT WITH


TOAST WITH CHOCOLATE–PUMPKIN SEED SPREAD PREP TIME 5 MIN. – COOK TIME 3 MIN. – READY IN 8 MIN. – SERVINGS 6


1 cup pepitas (raw shelled pumpkin seeds) 1 tbsp canola oil


8 Medjool dates, pitted ¼ cup unsweetened cocoa powder


1 tsp vanilla extract


4 slices multigrain bread To Serve:


1 cup fresh blueberries or sliced strawberries


STEP 1 Add pepitas and oil to a food processor and process 2–3 min., until a smooth paste forms. Add the dates, cocoa powder, vanilla, and a pinch of salt. Purée 1 min., until a smooth consistency forms. Add water, 1 tbsp at a time, if needed. STEP 2 To serve, toast the bread and top with some of the chocolate spread. Top with the berries. Store extra spread in the refrigerator for up to 5 days.


PER SERVING: 501 CALORIES, 22G FAT, 3G SATURATED FAT, 0MG CHOLESTEROL, 154MG SODIUM, 71G CARBOHYDRATE, 9G FIBER, 41G SUGAR, 16G PROTEIN 04


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