When sweet cravings hit, this dark chocolate pumpkin seed bark is the ultimate nutrient-dense bite that genuinely fuels your body without the sugar crash.
- Nutrient Powerhouse: Pumpkin seeds are packed with magnesium for muscle recovery and blood pressure, plus zinc, iron, and plant-based protein to keep you full.
- Heart-Healthy & Antioxidant-Rich: Combining rich dark chocolate with the healthy fats in pepitas delivers a powerful dose of cell-protecting antioxidants.
- Sustained Energy & Mood Boost: The mix of protein, fiber, and healthy fats prevents energy spikes. Plus, pumpkin seeds contain tryptophan, an amino acid that supports serotonin production and helps you unwind.
- Maximum Crunch: Dry-toasting the seeds first unlocks their rich, nutty flavor, giving you a satisfying crunch balanced by rich dark chocolate and a pinch of flaky sea salt.
Pumpkin Seed & Dark Chocolate Bark
Crisp, nutty, and as simple as it gets—just dark chocolate, crunchy toasted pumpkin seeds, and a pinch of flaky sea salt.
Servings
10 servings
Ingredients
- 1 cup raw pumpkin seeds pepitas
- 10 ounces good-quality dark chocolate around 70% cocoa, finely chopped
- 1 scoop collagen peptides powder optional, for an extra protein boost
- 1 pinch sea salt plus extra flaky sea salt for sprinkling on top
Instructions
Toast the seeds
- Get a small pan over a medium heat on the stove. Tumble in your raw pumpkin seeds. Dry-toast them for 3 to 5 minutes, shaking the pan regularly, until they turn golden, start to pop, and smell wonderfully nutty. Tip them onto a plate straight away so they do not catch and burn, then set aside to cool.
Melt the chocolate
- Set a heatproof bowl over a small saucepan of gently simmering water (make sure the bottom of the bowl does not touch the water). Toss in your chopped dark chocolate. Stir occasionally with a spatula until smooth, glossy, and completely melted. Carefully remove the bowl from the heat. (Alternatively, pop the chopped chocolate into a microwave-safe bowl and heat in short 20-second blasts, stirring well between each hit until melted.)
Bring it together
- To your melted chocolate, stir in 1 pinch of sea salt and 1 scoop of collagen peptides if you are using it. Whisk until completely smooth. Fold in most of your toasted pumpkin seeds, keeping a small handful back for the top.
Spread and set
- Line a small sheet pan or baking tray with a sheet of parchment paper. Pour the chocolate mixture right into the center. Using a spatula or the back of a spoon, smooth and flatten it all out into a thin, even layer across the parchment. Scatter the remaining toasted pumpkin seeds all over the top, then finish with an extra pinch of flaky sea salt.
Chill and snap
- Pop the tray into the fridge for about 30 minutes until the chocolate is completely set hard. Once set, lift the parchment paper off the tray and use your hands to snap the bark into rustic, bite-sized shards. Store in an airtight container in the fridge. It’s best if left in fridge overnight before enjoying.
Nutrition
Nutrition Facts
Pumpkin Seed & Dark Chocolate Bark
Amount per Serving
Calories
185
% Daily Value*
Fat
15
g
23
%
Saturated Fat
8
g
50
%
Trans Fat
0.004
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
6
mg
0
%
Potassium
52
mg
1
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
4
g
8
%
Vitamin A
1
IU
0
%
Vitamin C
0.1
mg
0
%
Calcium
3
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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