Chile-Spiked Dark Chocolate Bark Pepitas & Mango
The earthy crunch of pumpkin seeds, the fruity high note of mango, and the lingering warmth of chile combine to make this rich chocolate treat truly special! Gift it to friends, family, and hostesses during the holidays or any time. Thank you notes guaranteed. This recipe makes enough for 2 gifts.
Recipe type: Dessert
Serves: 8
  • 1 lb (16 oz) good quality dark chocolate, at least 70% cacao (I like Theo or Chocolove)
  • 1¼ teaspoon ancho chile powder
  • 1¼ teaspoon pure red chile powder (the only ingredient should be ground chile/chili)*
  • 1 cup (~3 oz) diced dried mango, unsulfered and unsweetened
  • 1 cup (~6 oz) raw pepitas (pumpkin seeds)**
  • 1 Tablespoon virgin coconut oil
  • sea salt
  1. Heat oven to 250. Toss raw pepitas with melted coconut oil and sprinkle generously with sea salt. Spread in a single layer on a cookie sheet and bake for 10 minutes, stir, bake for 10 more minutes, stir, then bake for 5 minutes at a time until toasty-smelling. (~25 minutes total)*
  2. Meanwhile, break the chocolate into pieces and add to a double boiler or a glass bowl set atop simmering water. Melt gently, stirring occasionally.
  3. When smooth, add the ancho chile powder and red chile powder and combine thoroughly.
  4. Pour chocolate onto a parchment-lined baking sheet. Sprinkle with diced mango and toasted pepitas. The chocolate will spread as you add the toppings.
  5. Set aside to cool (a snow drift is a great place to do this, but do not place in fridge).
  6. Break into pieces with your hands and wrap with love.
*If you can't find pure red chile powder, you can double the amount of ancho chile powder.
**Alternatively, you can soak and dehydrate your pumpkin seeds, following instructions here
Recipe by The Nourishing Gourmet at