Pretzel Pumpkin Seed Date Chocolate Clusters

1. Remove the pits from the dates and chop them into small pieces. Set aside. Add gluten-free pretzels to a plastic bag, seal and then gently crush them with the back of a measuring cup or small bowl until you have small pieces, but don't crush too much as to where just small crumbs are left. You just want to break them apart into smaller pieces.
2. Next, bring a small pot of water to a boil. Place a medium glass bowl over the boiling water and add the chocolate chips. Once chocolate chips have melted completely, remove from heat and stir in the crushed pretzels, pumpkin seeds, and chopped dates completely covering them with chocolate.
3. Cover a baking sheet with parchment paper and drop them in clusters on the parchment paper using a small cookie scoop or spoon. Sprinkle them with flaked sea salt if desired and then place them in the refrigerator until chocolate has set, about 15 minutes. Keep them stored in an airtight container in the fridge.

GINA FONTANA | @healthylitttlevittles  www.healthylittlevittles

Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle and nourish our bodies with whole, plant-based foods. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.