Ingredients
- 2/3 cup pumpkin puree canned or homemade
- 2/3 cup sunflower seed butter*
- 3 tbsp raw honey - use pure maple syrup for vegan*
- 1/4 cup + 3-4 tbsp coconut flour
- Pinch salt
- Chopped dried cranberries or raisins
Instructions
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In a medium bowl, combine the pumpkin, sunflower seed butter and honey or maple syrup and mix well until very smooth
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Add 1/4 cup of the coconut flour and mix, once combined, add a tbsp more at a time, slowly, until you get the consistency of a dough thick enough to roll into balls - do not go over 1/2 cup coconut flour total (I used 1/4 cup + 3 tbsp.)
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Stir in the chopped raisins or cranberries, roll into small balls and refrigerate to let them firm up a bit.
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Enjoy! Store leftovers in the refrigerator for up to one week.
Recipe Notes
* You can use any smooth nut butter of your choice, or a combination, if sunflower butter isn't your thing :)
* If you use maple syrup instead of honey, you will likely need that extra tbsp of coconut flour, but add slowly to get the right consistency.