Enjoy cooking
Browse through over
650,000 tasty recipes.



13 ounces (~1 1/3 cup packed) medjool dates, pitted (if not moist and sticky soak in hot water 15 minutes
then drain thoroughly)
3 tbsp pumpkin butter-or sub pumpkin puree-
1 tsp pumpkin pie spice
3 Tbsp melted coconut oil
1/2 tsp sea salt
1/4 cup raw pepitas


preheat oven to 340 and place raw pepitas on a baking sheet If your dates are not sticky and moist begin
soaking in hot water now wait 15 minutes and then drain thoroughly
bake pepitas for 6-8 minutes or fragrant and just slightly toasty remove set aside
add dates to the food processor and mix until a ball forms then add in pumpkin butter (or puree) and
spices and mix
while mixing stream in melted coconut oil until a paste forms scraping down sides as needed If it won’t
mix, add 1-3 tbsp hot water this will depend on the size and stickiness of your dates. Taste and adjust
spices as needed
transfer mixture to the freezer to chill harden for at least 2 hours, preferably 5-7. you want it to be tacky
enough to allow for handling and rolling into balls
once set remove date caramel from freezer and scoop out rounded tablespoons and roll between your
palms to form a ball roll in pepitas to coat and sprinkle the tops with sea salt place on a parchment lined
baking sheet or plate and pop back in the freezer to set
keep these in the freezer for freshness they won’t harden enjoy straight from the freezer or let set at
room temp for 5 minutes before serving