This time of year, it’s pumpkin spice everything, but let’s not forget the seeds. And pumpkin seeds together with chocolate – amazing! 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!

Chocolate Pumpkin Seed Bark [Vegan, Gluten-Free, Paleo]

$2.99
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Ingredients

  • 9 ounces Dairy-Free Dark Chocolate Chips
  • 1/2 cup Pumpkin Seeds
  • 2 teaspoons Extra Virgin Olive Oil
  • Sprinkle Sea Salt

Preparation

  1. If using raw seeds, pre-heat the oven to 350°F. Lay the raw pumpkin seeds out on a baking sheet and bake for 10 to 15 minutes, until golden.
  2. In a double boiler or glass container, add the chocolate and Olive Oil. Heat until melted (if using a microwave, start at 1 minute, stir, then 30 seconds). Whisk chocolate until smooth.
  3. Line a 7x11-inch casserole dish (or 9x13) with parchment paper. Pour the chocolate onto the parchment paper.
  4. Place the roasted pumpkin seeds on top of the chocolate until you have as many as you want. Sprinkle with sea salt.
  5. 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.
  6. Keep refrigerated when not eating.


About The Author

Holly Bertone

See My Recipes

Holly Bertone is the President and CEO of Pink Fortitude, LLC, and founder of Fortitude Academy and the health. As a breast cancer and Hashimoto’s survivor, her passion is to help women view their chronic illness as a gift and unwrap resilience using a proven method to build fortitude with gratitude. Holly Bertone, PMP, CNHP is the #1 Amazon.com bestselling author of the book Thriving in the Workplace with Autoimmune Disease: Know Your Rights, Resolve Conflict, and Reduce Stress, the first book ever to educate others on Autoimmune Disease as a legal disability in the U.S. workplace.

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