1 cup (250 mL) dark chocolate
1 cup (250 mL) chopped pecans
1 cup (250 mL) pumpkin seeds, unsalted or salted
1/2 cup (125 mL) dried cranberries
1 to 1 1/2 tsp (5 to 7 mL) pumpkin pie spice
In metal bowl placed over a double boiler, melt chocolate. Remove from heat and stir in remaining ingredients. Line baking sheet with parchment paper and spoon mixture in heaping 1 Tbsp (15 mL) little mounds. Place in fridge or freezer until chocolate has hardened. Serve and enjoy.
Makes 20
By Chelsea Gough