Pumpkin Seed Bark

1. 1

   In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the cocoa (or cacao) powder, maple syrup, and almond butter (if using) until smooth.

2. 2

   Add a pinch of sea salt to taste. Stir in pumpkin seeds.

3. 3

   With a spatula, remove the chocolate mixture onto a parchment-lined pan or sheet and smooth out until it's about 1/4-1/2 inch thick. Place into freezer on a flat surface for about 15 minutes, until frozen solid.

4. 4

   Once frozen, break into bark pieces. Store in the freezer until ready to eat. It melts fast when left out of the freezer!

No additional tips available.