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πŸ“– Recipe

  • Author: Caitey Jay


  • 1 cup unsweetened coconut shreds
  • 1/3 cup pureed organic pumpkin puree (make sure it's unsweetened)*
  • 3 pitted medjool dates, or 2 for lower sugar**
  • 1/2 cup raw cashews
  • 1/3 cup almonds
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw unsalted sunflower seeds
  • 1 tablespoon ground flax seed
  • 1 " fresh organic ginger, peeled and grated
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp all spice
  • 1/8 tsp nutmeg
  • 2 tablespoons hemp milk, (or any non dairy milk)
  • 1/3 cup raw coconut butter***
  • 1/4 cup cacao nibs


  1. Start by combining all of the dry ingredients (this means all ingredients except the hemp milk and coconut butter) into a food processor.
  2. Process dry ingredients for 1 minute until a crumbly dough has formed.
  3. Next, add your coconut butter and hemp milk.
  4. Process for an additional 1 1/2 minutes until well processed. I like my fat balls kind of chunky. If you want them smoother process for a longer amount of time.
  5. Roll into balls and freeze, lay flat on parchment paper and freeze for a few hours or until hard.
  6. Store in an air tight container for up to 3 months. Best enjoyed slightly thawed.