INGREDIENTS ½ cup pumpkin puree 4 medjool dates, pitted ¼ cup pumpkin seeds 1 cup oats ¼ cup hemp seeds 1 teaspoon pumpkin spice 2 tablespoons maple syrup 1 tablespoon almond butter ⅓ cup chocolate chips INSTRUCTIONS Combine the dates, almond butter and ½ cup of the oats in a food processor. Process until finely chopped. Transfer the mixture to a large bowl, add the remaining ingredients and mix together until fully incorporated. Refrigerate the mixture for an hour (not necessary, but makes it easier to roll). Roll the mixture into balls about the size of a golf ball. Store in an airtight container in the refrigerator.