30-minute almond & pumpkin seed chocolate bars with sea salt.

october has been so fabulous!

it continues with these fantastic and simple chocolate bars, studded with pumpkin seeds and almonds.  these are so easy to make, and taste amaaaaaazing.

i used a mixture of dark chocolate and a little bit of milk chocolate with almonds.

i bought a big ol' bag of pumpkin seeds in the bulk section with no intentions of what i'd use them for. 

turns out, these little pepitas are super versatile and you can throw them into oodles of different things.

i've been putting them on top of yogurt & fruit, salads, aaaaand into delicious chocolate bars.

by the way, that persimmon has nothing to do with this recipe.  it was just sitting on the table looking all orange and cute, so i threw it into the photos for some extra fall vibes.

chop the almonds into medium/coarse bits, not too fine.  chop up the chocolate, too!

all ya hafta do here is melt the chocolate over a double boiler, and add your pumpkin seeds and chopped almonds.

i stirred just a touch of coconut oil into the chocolate to keep it moist.  i didn't know if it would dry out at all once all the seeds and nuts were stirred in.

mix it all up!

  freeze it all up!

after about ten minutes in the freezer, sprinkle some sea salt over the top of the chocolate while it is still a little bit tacky.

i sprinkled a touch of pumpkin pie spice to one half of the chocolate, just to see how it would taste.  it's not necessary.  i think i like the plain side better, but the pumpkin pie spice just adds a little somethin' extra.

stick the pan back in the freezer until the chocolate is completely hardened.  i gave mine about 15 more minutes before cutting it up.

chop the chocolate into various sized chunks, mostly bite-sized.


the sea salt really takes the cake!  it adds a lot of oomph and really rounds out the flavor balance of this delectable treat.

this sea salt came from pete's parents that they just got for us in hawaii :)

they also gave us a black sea salt and a pink sea salt that i'm excited to find uses for.

this could be a good easy dessert to bring to a party or as some sort of gift.  i think if you wrapped it up in parchment in a tin it would be easy to transport without getting too melty.  i'm keeping mine in the fridge just in case.

hey hey heyyyyy...talk about a thanksgiving gift for the dinner host!

these are pretty rich and satisfying.  pete and i each ate one piece and were ready to put them away.

they are sooooooooooo yummy, but rich!

p.s.  peter said, "they are perfect!"

...but then he said, "the salt is too coarse."  ugh. whatever man.  i suppose i could have used a tiiiiiny bit less of the coarse sea salt.

good thing, because i could eat one piece of this every day for the rest o my life, i do declare!

30-Minute Almond & Pumpkin Seed Chocolate Bars

Store in airtight container in freezer or refrigerator


  • 7 oz. dark chocolate (I used Lindt 70% cocoa - 2 chocolate bars)
  • 4 oz. milk chocolate with almonds (I used Hershey's with almonds - 1/2 a "giant" bar)
  • 1 cup pumpkin seeds (pepitas)
  • 3/4 cup almonds, chopped
  • 1 tsp. coconut oil
  • sea salt
  • pumpkin pie spice (optional)


Boil 2-3 inches of water in a large pot.  Reduce heat to simmer, and place a heat-proof or glass bowl into the pot.  You don't want the water to touch the bowl.  

Coarsely chop all the chocolate with a large knife.  Place into the heat-proof bowl and let the chocolate melt.  Add about 1 teaspoon of coconut oil for extra moisture.  Continue to stir the chocolate with a spatula (about 1-2 minutes), just until melted.  Remove from heat and let cool a few minutes.

Coarsely chop the almonds.  Add chopped almonds and pumpkin seeds to the bowl of chocolate. Mix well.

Line a 9x6 or 8x8 baking pan with parchment or wax paper.  Pour the chocolate & nut mixture into the pan and spread/shake evenly into all the corners until the chocolate is flat and even.

Freeze for about 10 minutes, just until tacky.  Remove from freezer and sprinkle sea salt over the top. Sprinkle a touch of pumpkin pie spice, if desired.  Return to freezer and let harden completely, about 10-20 more minutes.

Lift entire parchment out of baking pan onto a cutting board.  Chop the chocolate up into various sized chunks.

Store in airtight container in refrigerator or freezer.