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4 from 1 vote

Chili Spiced Raw Brussels Sprout and Pumpkin Seed Topping

Author - Gena Hamshaw


  • 16 oz. Brussels sprouts washed and ends trimmed
  • 1/2 cup pumpkin seeds
  • 1/2 cup cashews
  • 2 tablespoons tamari
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/4 cup nutritional yeast


  • Place the brussels sprouts in a food processor fitted with the "S" blade, and pulse them until they're loosely chopped up.
  • Add the pumpkin seeds, cashews, tamari, smoked paprika, chili, lime juice, olive oil, and nutritional yeast. Pulse again, until everything has been mixed up well.
  • Dehydrator option: Place the shredded brussels sprout mixture onto a dehydrator sheet. Dehydrate at 115 for 8-10 hours, or overnight. If you make them during the day, use a spatula to mix them around a bit halfway through dehydrating. Store in an airtight container for up to two weeks.
  • Oven option: Pre-heat your oven to 350. Bake the brussels sprouts till they're crisping up and the nuts/seeds are browning. Remove from heat and store in an airtight container for up to four days. (NB: these won't be crispy like the dehydrated version, but they'll taste great!)