Preheat oven to 325F.
In a small bowl, coat pumpkin seeds with maple syrup. Mix in spices.
Spread in a single layer on a baking sheet lined with parchment paper or silicon non-stick mat.
Bake for 10 minutes, remove from oven and stir on sheet. Bake for an additional 10 minutes.
Allow to cool, and enjoy.
1 Cup Raw Pepitas
1 Tbsp Maple Syrup
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
sprinkle of sea salt
Soak dates for 1 hr or overnight. Drain, and pat dry.
In a food processor, combined dates, pumpkin seeds, maple syrup, coconut oil, and spices.
Mix in cranberries and yogurt chips (sub diary free chocolate chips, or omit for a vegan friendly option).
Roll into 12 balls.
Roll in crushed pumpkin seeds.
Store in fridge for 3 days or keep in freezer.
10 dates, soaked, drained
2/3 Cups raw pumpkin seeds + 3 Tbsps crushed seeds for rolling
1 Tbsp maple syrup
1 Tbsp coconut oil
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/4 tsp sea salt
2-3 Tbsps yogurt chips (omit for vegan)
1/4 cup dried cranberries
