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.

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.

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.