Indulge in a savory snack that contains the decadence of dark chocolate combined with pepitas, a source of magnesium.
Line a baking sheet with parchment paper and set aside. Break the chocolate into small pieces, and melt in a double boiler set over medium heat, stirring occasionally. Add 1/2 cup of the pumpkin seeds, stirring until blended into the chocolate.
Scrape the chocolate seed mixture with a silicone spatula onto the parchment paper. Spread out evenly and sprinkle the remaining 3 tablespoons of pumpkin seeds over the top. Cool for 5 minutes, then sprinkle sea salt over the top. Refrigerate for an hour or until firm. Break the bark into pieces and enjoy! Store leftovers in an airtight container in a cool place.
Tip: If you don’t have a double boiler, use the microwave method. Microwave at half power for intervals of 30 seconds, stirring thoroughly between each interval until smooth.