PUMPKIN FAT BOMBS

~ makes roughly 20 fat bombs

- 1 cup raw cashews

- ¼ cup pecans

- ½ cup pepita seeds

- ¼ cup hemp hearts

- 1 cup shredded coconut

- 5 small pitted dates or 3 large medjool pitted dates

- ⅓ cup pure pumpkin puree

- ¼ cup melted coconut oil

- ¼ cup coconut butter (stirred well if separated)

- 1 serving collagen peptides (optional)

- 1 teaspoon pure vanilla extract

- ½ teaspoon ground ginger

- 2 ½ teaspoons ground cinnamon

- ½ teaspoon ground cloves

- ¼ teaspoon ground nutmeg

     Place the nuts, pepita seeds and hemp hearts in a food processor and pulse until the nuts are fine. Add the coconut and dates and pulse again for 30 seconds. Add the remaining ingredients and process everything together until a uniform mixture forms. You may need to scrape down the sides some in order to fully incorporate everything.

     Line a small baking sheet with parchment paper. Scoop out 1 ½ TBSP sized portions and roll into small balls. Place on the baking pan and then put the pan in the freezer for 45 minutes to set the balls. I recommend storing these in the refrigerator for ultimate freshness. They will last up to 7 days in the refrigerator or 1 month in the freezer.