12ouncessemisweet baking chocolatechopped or broken into small pieces, divided
Pepitas for toppingoptional
In a small bowl, combine pumpkin seed butter, honey, and salt. Set aside.
Place 8 ounces of chocolate in a large heat-proof bowl. Melt in 30 second bursts in the microwave, stirring after each time. Alternatively, you could place the bowl over a pot of simmering water on the stovetop and stir until melted.
Once the chocolate is fully melted, add the remaining chocolate and stir until completely melted. If it won’t melt fully, return to the microwave for a few seconds.
Line a mini muffin pan with paper liners and spoon a small amount of chocolate into each liner, using the spoon to spread the chocolate a bit up the sides of the paper.
Roll the pumpkin seed butter mixture into balls about 1 heaping teaspoon in size. Place the balls on top of the chocolate in the pan.
Spoon remaining chocolate over the top of the pumpkin seed butter balls and top with a few pepitas if desired.
Place the pan in the refrigerator or freezer until firm, then transfer to a zip top freezer bag or other airtight container and store in the freezer for up to 3 months.
Tips for customizing
Add ½ teaspoon cayenne pepper or cinnamon to the pumpkin seed and honey filling, adjusting to taste