Melt chocolate chips.
Using a silicone mold or mini cupcake papers, scoop a small amount of chocolate into the bottom, and using the back of a spoon, spread up the sides. Place in fridge to harden.
Toast shelled pumpkin seeds in a skillet for 2-4 minutes, stirring constantly. When they start to crackle and become aromatic, they are toasted.
Blend pumpkin seeds, pitted dates, coconut oil, honey, and salt in a food processor until smooth or very well incorporated.
Remove chocolate cups from fridge. Scoop pumpkin seed mixture into hardened chocolate.
Melt the remaining amount of chocolate and scoop on top of the pumpkin. Return to fridge until the top is hardened.