This time of year, it’s pumpkin spice everything, but let’s not forget the seeds. And pumpkin seeds together with chocolate – be still my beating heart! This Chocolate Pumpkin Seed Bark is made with just 3 ingredients and it’s Paleo, gluten-free, and vegan. It’s the perfect snack for those crisp autumn days or any day of the year! Get the recipe…
The best part of this recipe is that it’s made with only 3 ingredients, all of which are whole foods. Eh… who am I kidding? The best part is that sweet-salty taste perfection. I’m a Pennsylvania girl so that sweet-salty thing is genetically embedded in me. But no, seriously. Three ingredients. All whole foods. You. Are. Welcome.
So funny story about chocolate bark. It’s a tradition that every year, I make homemade Peppermint Bark at Christmas time to give as presents and also for the family to enjoy. Back when Stepson was just a little guy, he juxtaposed peppermint bark with tree bark and started calling it tree bark instead. Even to this day, he still calls it tree bark, and I’m hoping it’s because he’s trying to be funny and not because he thinks he’s eating tree bark. But he is a teenager and they will eat pretty much anything. Hummm…
So back to this Chocolate Pumpkin Seed Bark recipe. You have 3 options when it comes to the pumpkin seeds:
2. You can purchase raw seeds and toast them yourself.
3. You can purchase pre-roasted seeds.
One final note – the recipe calls for 1/2 cup of pumpkin seeds, which is going to be a little more than what you need. My preference is that you have some leftover to eat as a snack rather than going with 1/4 cup and not having enough for the recipe.
Oh, wait – one more note. I like using a 7×11 casserole dish. But if you use a 9×13, the chocolate may not fully cover the bottom and that is totally ok!
Psst… want garden harvest recipes you can make all year long? Click below…
Chocolate Pumpkin Seed Bark Recipe
Chocolate Pumpkin Seed Bark
- 9 oz Dairy-Free Dark Chocolate Chips We love Enjoy Life!
- 1/2 cup Pumpkin Seeds
- 2 tsp Extra Virgin Olive Oil
- Sprinkle Sea Salt
If using raw seeds, pre-heat the oven to 350 degrees. Lay the raw pumpkin seeds out on a baking sheet and bake at 350 degrees for 10 to 15 minutes, until golden.
In a double boiler or glass container, add the chocolate and EVOO.
Heat until melted (if using a microwave, start at 1 minute, stir, then 30 seconds).
Whisk chocolate until smooth.
Line a 7x11 casserole dish (or 9x13) with parchment paper.
Pour the chocolate onto the parchment paper.
Place the roasted pumpkin seeds on top of the chocolate until you have as many as you want.
Sprinkle with sea salt.
Place in the refrigerator for one hour.
The easiest way to break apart is to place the chocolate in between two pieces of parchment, and then place upside down on a cutting board. Pound gently with a mallet until the pieces are broken.
Keep refrigerated when not eating.
Love pumpkin… everything? We have recipes, DIY’s and more! CLICK HERE!
Are you Inspired?
Be sure to download your FREE Garden Harvest Cookbook for plant to plate recipes all year long!
Love, hugs, and chocolate + pumpkin seeds is the new peanut butter and jelly!
This article and website contain affiliate links and ads which means I may receive a commission if you click a link and make a purchase. Any information on this website is not meant to treat or diagnose any medical condition. Please consult your doctor for medical advice. We believe in conscious capitalism and the American Dream. Full Disclosure Policy, Legal Clause, and Terms and Conditions – Click HERE.