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.