- 2/3 cup raw, unsalted pepitas
- 12 ounces bittersweet chocolate, chopped into pieces
- 1 teaspoon ancho chili powder
- 1/4 teaspoon ground clove
- 3/4 teaspoon ground ceylon cinnamon
- 1/4 teaspoon cayenne pepper
- 3/4 cup toasted pistachios, chopped and divided
- 1/3 cup candied ginger, finely chopped
Directions:
- In a skillet over medium heat, toast pepitas for 4 to 5 minutes, until fragrant and just beginning to pop. Transfer to plate and let cool.
- In a small saucepan over very low heat, melt chocolate, stirring often to avoid burning. Once melted, fold in ancho chili powder, clove, cinnamon, cayenne, 1/2 cup pistachios and 1/2 cup toasted pepitas.
- Pour chocolate mixture onto a baking sheet lined with parchment paper and spread into an even layer. Sprinkle remaining pepitas, pistachios and candied ginger on top. Lightly press into the chocolate, then refrigerate for 45 minutes to 1 hour or freeze for 10 to 15 minutes.
- Once cool, break into pieces and enjoy immediately or refrigerate for up to 3 days.
