TABLE OF CONTENTS
dairy free, refined sugar free
For the pumpkin purée
1) preheat oven to 325 degrees F.
2) cut pumpkin in half, stem to base. Remove seeds and pulp and cover each half with foil.
3) bake in oven for 1 hour, or until tender.
4) purée in blender or food processor
And then follow remaining steps
Process all ingredients into a food processor or high speed blender until fully combined. Place in refrigerator for 20 minutes to allow dough to harden – easier to roll into balls.
Once 20 minutes are up, take out of refrigerator, and roll dough into tablespoon sized balls.
Optional: sprinkle with additional cinnamon or coconut flakes on top.
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