Yields: 20 -22 bites
Ingredients
- 1 packed cup chopped Medjool dates pits removed, duh.
- ¼ cup pumpkin puree
- 1 tablespoon raw honey or agave optional
- 2 tablespoons chia seeds
- ¼ teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground all spice
- Pinch of salt
- 1 cup gluten-free rolled oats not quick cooking!
- ½ cup chopped pecans
- ½ cup raw or toasted pepitas you can chop them if you like
- 1/3 cup chopped dark chocolate or more if you’re really into chocolate
Instructions
- Place the chopped dates, pumpkin puree, honey/agave (if using), chia seeds vanilla extract, cinnamon, ginger, all spice and salt in a food processor. Pulse until the ingredients become a thick paste.
- Transfer the pumpkin paste to a mixing bowl and add the oats, pecans, pepitas and dark chocolate. Mix until well combined. Refrigerate the mixture for 30 minutes until it’s cold and easy to handle.
- Using damp hands, form the mixture into roughly 1-inch balls. Store in an airtight container in the refrigerator for up to a week. (Or freeze them for infinity weeks!)