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.

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.)

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.

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.