Instructions
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In a double boiler, melt down 4½ ounces Lily’s chocolate chips and 2 tablespoons coconut oil.
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Mix 1¼ cup pumpkin seeds, 1¼ cup sunflower seeds, and ¼ teaspoon salt into chocolate mixture.
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Lay out on silicone baking mat or parchment paper.
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Freeze for 20 minutes. Break into smaller pieces.
This chocolately seed bark is a great keto dessert. Eat some at the end of meal to help satisfy your sweet tooth and to help keep you full for hours. The most challenging part of this recipe is trying not to eat it all!
