Process together all ingredients, minus your pumpkin seed and chocolate coating

You'll need to scrape the sides several times in between to assure everything gets combine

Line a loaf tin with parchment paper

If your batter seems sticky, spray a spatula with non stick spray and press the brownie dough into the loaf tin

Freeze for 1 hour or until firm

Melt your dark chocolate with coconut oil in 30 second intervals until smooth, stirring in between each interval

Slice your brownies, use a fork to dip into melted chocolate, top with raw pumpkin seeds, and place on parchment paper

Place back in the freezer for a few minutes until chocolate coating is firm

Keep stored in an airtight container in the fridge for up to 6 days, or in the freezer for up to 3 months