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 and smooth 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 15-20 minutes to set. Once hardened, crack into bite-size pieces with the side of your fist.