Prepare a flat baking sheet with a Silpat or a sheet of waxed paper.

Toast the pistachios in a dry skillet over medium-high heat until starting to brown, about 1 minute. Place on a small plate to cool. In the same skillet, toast the pumpkin seeds until they start to pop and turn brown. About 1 minute. Add to the pistachios to cool.

Melt the chocolate over a double boiler or in the microwave (if you are lazy like me). If using a microwave, stir every 30 seconds until melted and smooth, for about 2 minutes.

Set aside one big handful of the nut and seed mixture and add the rest to the melted chocolate along with the vanilla, espresso crystals, spices and salt. Stir to combine.

Spread the chocolate mixture on the prepared pan and even it out. Sprinkle reserved nuts and seeds on the top and press them in slightly. Mix together a few pinches of cinnamon and ancho chili powder and sprinkle on top of the whole thing.

Cool in the refrigerator for about 20-30 minutes (or 5 minutes in the freezer if you are in a hurry!)

Break into pieces and enjoy!