⅓ cup pepitas
⅓ cup sunflower kernels
½ cup whole skinless hazelnuts
15 fresh pitted Medjool dates, chopped
⅓ cup shredded coconut
1 tbsp chia seeds
2 tbsp Dutch cocoa powder
2 tbsp coconut oil, melted
- Place half each of the pepitas and sunflower kernels into a food processor and blend until finely chopped. Transfer to a shallow small bowl and set aside.
- Add all remaining ingredients to processor with 1 tablespoon water. Process until well combined.
- Roll level tablespoons of mixture into balls, then coat in reserved seed mixture. Chill for 30 min or until firm. Store in an airtight container in the fridge for up to 2 weeks.