Ingredients
Scale
- 1 cup raw pumpkin seeds (pepitas)
- 1 cup pitted Medjool dates (about 10-12 dates)
- 2 tablespoons almond butter (or any nut/seed butter)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
- 2 tablespoons ground flaxseed
- 2-3 tablespoons water (as needed)
Optional coating:
- Extra pumpkin seeds, finely chopped
- Unsweetened shredded coconut
- Sesame seeds
Instructions
- Add the pumpkin seeds to a food processor and pulse until they’re roughly chopped. You want some texture, not a fine powder.
- Add the dates, almond butter, honey, vanilla, cinnamon, salt, and flaxseed to the food processor. Process until everything comes together into a sticky dough.
- If the mixture seems too dry and crumbly, add water one tablespoon at a time while processing. The dough should stick together when you press it between your fingers.
- Scoop out about one tablespoon of the mixture and roll it between your palms to form a ball. Repeat with the remaining dough.
- If you’re using a coating, roll each ball in your chosen topping until lightly covered.
- Place the energy balls in an airtight container and refrigerate for at least 30 minutes before eating. This helps them firm up.
- Store in the refrigerator for up to 10 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
