For the decadent among you and courtesy of FreePeople.com, here's a recipe that combines two of my favorite and highly nutritious things!
12 ounces of dark chocolate
1/2 cup of hulled, unsalted pumpkin seeds
1/4 teaspoon of smoked chipotle powder, plus a bit extra
1/4 teaspoon of chile powder
1/2 teaspoon of ground cinnamon
1/4 teaspoon coarse grey sea salt (Fleur de sel)
Place the pumpkin seeds in a dry skillet over a medium heat. Toast the pumpkin seeds for about 3-5 minutes, until they jump around a bit in the pan. Set aside to cool.
Line the bottom of baking sheet with parchment paper leaving a small overhang. (I drizzle a small amount of oil on the pan first so the parchment paper will stay put and not wrinkle).
Melt the chocolate in a double boiler over hot water, or in a microwave on low in 30-second bursts. Stir often with a rubber spatula so it melts evenly. Stir in the spices and half of the pumpkin seeds.
Pour the chocolate onto the baking sheet and smooth with a spatula into an even layer. Sprinkle with the remaining pumpkin seeds and a pinch or two of additional smoked chipotle powder and the sea salt. Chill in the refrigerator until completely set, about 20-30 minutes, or in the freezer for 5 minutes.
Peel the bark off the parchment paper and break into irregular pieces. Store in an airtight container in the refrigerator, it is best in the first a couple of days but can be stored up to two weeks.
Source: Spicy Dark Chocolate Bark with Toasted Pumpkin Seeds and Sea Salt
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