Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.

In a separate bowl, combine the honey, melted coconut oil, milk, and vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and stir until it forms a dough.

Place the dough between two pieces of parchment paper and roll it out to about 1/8-inch thickness.

Cut the dough into squares. Prick each cracker with a fork so they do not puff up.

Bake for 10-12 minutes, or until the edges are golden brown.

Let the crackers cool completely before breaking them apart.

In a small pan, combine the dark chocolate and coconut oil. Stir over low heat until the chocolate is fully melted.

Dip each graham cracker halfway into the melted chocolate. While the chocolate is still wet, sprinkle the crushed pumpkin seeds.

Place the dipped crackers on parchment paper in the fridge until chocolate has hardened.