Prepare a tray or plate by lining it with parchment paper. This step ensures that your bark won't stick to the tray once it's in the freezer.

Take your dates and halve them, then arrange them neatly on the parchment paper. Try to minimize any gaps between the dates, using small date pieces to fill any spaces.

Gently apply a generous layer of peanut butter on top of the dates. Be mindful as the peanut butter might get a little sticky and disrupt your perfectly aligned dates.

For an extra flavor boost, add a layer of pumpkin seed butter over the peanut butter. If you don't have pumpkin seed butter, you can simply skip this step. If you're curious about making your own pumpkin seed butter, check out the recipe on my recipe page.

Take your dark chocolate and place it in a heatproof bowl. Melt it using the au bain-marie method. If you're new to au bain-marie, find some helpful tips and tricks to make it a breeze.

Carefully drizzle the melted dark chocolate over your bark.

In a small frying pan, toast your pumpkin seeds until they turn a beautiful golden color and fill your kitchen with their delightful aroma.

Sprinkle the toasted pumpkin seeds and a pinch of sea salt over the bark for that irresistible savory touch.

Pop the tray into the freezer for at least an hour, allowing your dark bark to set. Enjoy!