Ingredients:

1 c pumpkin seeds (I sprouted mine to make them easier to digest)

1 c toasted coconut flakes (for nuttier flavor- I toasted myself in oven at 325 after tossing with some coconut oil and sea salt)

6 medjool dates, pitted

1-2 Tbsp melted coconut oil

*if you don’t toast your coconut flakes, be sure to add 1/2 tsp of sea salt to your mixture

Directions:
Blend pumpkin seeds and coconut in food processor until they turn to butter or liquefy slightly. Add the pitted dates and blend until is fully mixed and starts to ball up. If too dry, add coconut oil until the mixture stays together. Roll into balls and refrigerate to harden. Store in fridge.