Ingredients 1/4 cup raw shelled pumpkin seeds (pepitas) 2 tablespoons hemp seeds 2 tablespoons sesame seeds 1/4 teaspoon flaky sea salt or kosher salt 8 ounces chopped bittersweet chocolate (at least 70% cacao) Preparation Heat a dry skillet over medium-high heat; add pepitas. Toast, stirring occasionally, until the pumpkin seeds first start to pop, about 1 minute. Pour seeds into a bowl. Toast hemp seeds in the same skillet over medium-high heat, stirring frequently, until fragrant and just starting to turn a pale straw gold, about 45 seconds. Add to bowl with pepitas. Toast sesame seeds in the same skillet over medium-high heat until fragrant and just starting to turn golden, about 45 seconds. Add to bowl with other seeds. Add salt; toss to combine. Place chocolate in a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir; continue cooking in 30-second bursts, stirring after each, until chocolate is melted. Pour melted chocolate onto a parchment paper–lined baking sheet; smooth out into a thin even layer (it will not cover the entire sheet pan). Evenly sprinkle seed mixture over chocolate. Let stand at room temperature until set, 2 hours or more. Break into 8 pieces (chocolate may be soft, depending on brand used). Store airtight in refrigerator. Let stand at room temperature for 10 minutes, if desired, before eating.