Preheat oven to 180C/160C fan/350F.

Add the pumpkin seeds to a bowl along with a pinch of salt and the maple syrup. Mix until everything is evenly distributed.

Line a mini muffin tray with parchment liners. Spoon the mixture in each liner.

Smooth out the top of each bite with a spoon and tap the tray to allow the seeds to stay snug with each other.

Bake for 15-20 minutes depending on their size, or until golden brown.

Allow to cool completely to firm up (they will break apart if you attempt to move them whilst still warm).

Once cooled, dip the bottom of the pumpkin seed bites into melted dark chocolate