• 2 cups pumpkin seeds
• 1 teaspoon coconut oil
• 2 tablespoons Mayan Cocoa 
• 1 tablespoon Cinnamon Toast Spice 
• 2 dark chocolate bars 72% or darker, 3 oz. each
• sprinkle of Pacific Flake Sea Salt 

Line a sheet pan with parchment and set aside.

In a large heavy skillet over medium-high heat, toast the pumpkin seeds in coconut oil until puffed and browned. Shake or stir frequently to ensure even toasting. Transfer to a medium bowl as soon as they are done to prevent over-toasting.

While the seeds are still warm, sprinkle them with Mayan Cocoa and Cinnamon Toast Spice and stir to coat.

Break the chocolate bars into pieces and add them to the top of a double boiler, or a heat proof bowl over a pan of boiling water. Stir occasionally with a rubber spatula or wooden spoon until melted.

Remove the pan or bowl from heat and immediately add the pumpkin seeds. Stir to combine.

Spread the mixture on the parchment lined sheet pan into a single layer. Sprinkle with salt if desired and refrigerate until set, 15-30 minutes.

Break the bark into pieces for snacking and enjoy! Store in an airtight container in the refrigerator.