• 175 g dark chocolate (70%)
  • 75g natural peanut butter
  • 75 g orange marmalade
  • 100 g salted pumpkin seeds


  • In a double boiler melt chocolate on low to medium heat*
  • Add peanut butter and marmalade to melted chocolate
  • Stir well to combine
  • Pour chocolate mixture on to a parchment paper lined cookie sheet
  • Press salted pumpkin seeds on top
  • Freeze for 2 hours then cut into desired size and freeze for another  4-6 hours


keep heat low and stir continuously, when almost all the chocolate has melted turn off heat and continue to stir until the mixture is homogenous. If the heat is too high, the chocolate will separate and you will get grainy lumps in an oily pool.