Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Using a double boiler or a glass bowl in the microwave, melt the chocolate chips and coconut oil together. Stir in the coconut milk. Set aside.
In another small bowl, whisk together the matcha drizzle ingredients. Set aside.
In a medium frying pan, add coconut oil and coat the bottom. Add the pumpkin seeds. Toast on the stove for 10-15 minutes until they begin to turn golden brown and start making a popping noise. Add the pumpkin seeds to the chocolate mixture.
Pour chocolate and pumpkin seeds mixture onto the prepared baking sheet, spreading with a rubber spatula into a smooth layer.
Drizzle the matcha mixture over the base. Sprinkle coconut flakes over the top. Transfer to the freezer to set for at least 30-45 minutes.
Cut into triangles or squares and serve directly from the freezer.