Line a baking sheet with parchment paper for easy cleanup.

In a dry skillet over medium heat, lightly toast the pumpkin seeds for about 5-7 minutes, stirring frequently.

In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Heat in the microwave in 30-second intervals, stirring in between, until smooth and fully melted.

Stir in the toasted pumpkin seeds and vanilla extract into the melted chocolate. Make sure each seed is thoroughly coated.

Using a spoon, drop small mounds of the chocolate mixture onto the prepared baking sheet, making sure to leave space between each mound. Sprinkle with sea salt.

Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate is set.

Once set, carefully remove the bites from the parchment paper and serve them immediately or store them for later.