Toasted Coconut & Pumpkin Seed Treats

By Barb Mager, M.A., NBC-HWC | ReShapeCare® | San Clemente, CA

These are tasty and sweet. The dates and coconut provide a lot of natural sweetness. But think of these as a sweet treat and limit the serving size to one or two.

Servings: 20 | Prep Time: 30 | Total Time: 30

Calories: 49 | Total Fat: 3g | Total Carbs: 2.5g | Protein: 3g

Ingredients:

1 ½ c pumpkin seeds, roasted (pepitas)

3 dates, whole, chopped

Instructions:

2 Tbsp butter, cold

¼ c coconut, shredded, unsweetened

1. Heat a small skillet on medium and cook coconut until it just starts to brown; about 5-8 minutes. Remove and set aside.

2. Use a food processor to finely grind pumpkin seeds.

3. Add in the dates and cold butter. Pulse and scrape down the sides. Pulse again until the mixture is well combined.

4. Drop 1 Tbsp of the mixture into the coconut and roll around to make a ball.

5. Set balls on a parchment lined pan and freeze for about an hour.

6. Place them in an airtight container and store in the refrigerator.