Toasted Pumpkin Seed and Sea Salt Ganache

This rich, creamy ganache topped with crunchy, salty pumpkin seeds is an epic combo!  You can use this ganache as a base for various topping; toasted coconut, dried fruit, cacao nibs, the fun part is experimenting. If you prefer a dairy free option use coconut cream in place of double cream.

Serves: 10

Prep: 5 Minutes

Cook: 15 Minutes (plus 2-3 hours chill time)


  • 300g 85% dark chocolate
  • 300ml of double cream (*for dairy free use coconut cream)
  • 1 tsp of Himalayan Pink or Celtic Sea salt plus a little more for the seeds
  • 2 tbsp xylitol or raw honey (optional if you like bitter chocolate)
  • 50g pumpkin seeds


  1. Break up the chocolate into small pieces and place in glass bowl over simmering water to melt.
  2. Whilst the chocolate is melting place the pumpkin seeds in a non stick pan (no oil is necessary) over a low heat and gently toast, stirring occasionally.  When ready the seeds will turn golden and start to pop, remove from the heat and sprinkle with some salt.
  3. When the chocolate has melted stir in the cream, salt and xylitol/honey if using. Taste to ensure the mixture is to your liking (add more salt or sweetener if necessary).
  4. Line a loaf tin with greaseproof paper and pour the chocolate mixture in. Place in the fridge for 2-3 hours to set.
  5. Remove from the fridge and slice into bars or squares and serve.
  6. Sprinkle the pumpkin seeds on top.