Pumpkin Seed Bark

Directions

1. 1
   In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the cocoa (or cacao) powder, maple syrup, and almond butter (if using) until smooth.
2. 2
   Add a pinch of sea salt to taste. Stir in pumpkin seeds.
3. 3
   With a spatula, remove the chocolate mixture onto a parchment-lined pan or sheet and smooth out until it's about 1/4-1/2 inch thick. Place into freezer on a flat surface for about 15 minutes, until frozen solid.
4. 4
   Once frozen, break into bark pieces. Store in the freezer until ready to eat. It melts fast when left out of the freezer!