Begin by chopping your dark chocolate into small pieces for even melting. Place the chocolate in a heatproof bowl over a simmering pot of water, creating a double boiler. Stir continuously for about 5–7 minutes until the chocolate is fully melted and smooth.

Next, add the toasted unsalted shelled pumpkin seeds into the melted chocolate. Stir gently but thoroughly for about 1–2 minutes until every seed is completely coated in the rich, glossy chocolate.

Using a heaping teaspoon, scoop out the chocolate-pumpkin seed mixture and drop it onto a parchment-lined plate or baking sheet. Ensure to space them out so they don’t stick together as they cool.

Once your clusters are formed, sprinkle a few reserved pumpkin seeds on top of each one. If you choose, lightly sprinkle a pinch of sea salt over the top to enhance the flavor profile.

Place the baking sheet in the refrigerator for at least 1 hour. This chilling step solidifies the chocolate.

Once your Chocolate Covered Pumpkin Seeds are ready, you can serve them immediately or store them for later enjoyment.