INGREDIENTS

• 1 cup medjool dates (soak for 5-10 minutes in hot water to soften)
• 1/4 cup peanut butter or cashew butter (can replace with sunflower seed butter or pumpkin seed butter to make these school-safe!)
• 1/4 cup raw, unsalted pumpkin seeds
• 1/2 cup shredded unsweetened coconut
• 1/4 cup Bloom Boost
• 6 tablespoons high-quality cocoa powder
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2 tablespoons water (or more) 
• Optional: for extra sweetness, add 1-2 tablespoons pure maple syrup
• 1/3 cup mini chocolate chips 
  

 

DIRECTIONS

Place drained dates in high-powered food processor or blender. Add in all other ingredients (except chocolate chips) and pulse until a smooth dough forms. You may need to add in a bit more water to get the soft, tacky dough consistency.

Mix in chocolate chips by hand. 

Form into 30 bite-sized balls and place on a parchment-lined baking sheet. Freeze until set. Store in freezer for a quick and easy energy boost. Enjoy!