Toast pepitas in a dry skillet over med-high heat, stirring occasionally, until pepitas start to pop in the pan and are lightly browned. Remove from skillet and set aside.
In a small bowl, mix the coconut palm sugar and cinnamon into the almond butter until well blended. Taste and adjust as desired. Sprinkle with sea salt and top with toasted pepitas.
The coconut palm sugar gives the dip an added little crunch, honey will be more smooth, but works fine too. In my opinion, the salt is very important with almond butter and is a nice contrast to the sweet.