Omit the chili flakes if you don’t want a spicy flavour.

Equipment Needed

Measuring cups and spoons, double boiler pot, spatula and a parchment lined baking sheet


Place 1" of water in the bottom of a pot and bring to a simmer over medium-low heat.

Add the chocolate to the top pan of a double boiler and place over the simmering water.

Allow the chocolate to melt and stir often with a rubber spatula.

Once the chocolate is completely melted, add the chili flakes, pumpkin seeds and pecan pieces.

Stir thoroughly and transfer to a parchment lined baking sheet.

Spread the chocolate mixture out as thinly as possible and sprinkle the sea salt on top. 

Place the tray in the freezer for 15 to 20 minutes to set.

Once hardened, crack into bite-size pieces with the side of your fist.

Serve and enjoy!