-To make the pumpkin seed butter, preheat oven to 350°F. Spread ½ cup pumpkin seeds on a baking sheet and bake for 8–10 minutes until lightly toasted. Let cool.
(This step is optional but adds more flavor, you can also skip it and blend the seeds raw.)
-Add the pumpkin seeds to a food processor and blend until smooth and creamy, scraping down the sides as needed.
-If the seeds are having trouble blending, add ½ tbsp oil to help the mixture come together.
-You should end up with about ¼ cup pumpkin seed butter.
-In a food processor add: walnuts, remaining ½ cup toasted pumpkin seeds, soaked dates (drained), pumpkin seed butter, cacao powder, cinnamon
-Blend until the mixture forms a sticky dough.
-If the dough seems too crumbly, add ½ tbsp melted coconut butter and pulse again until it holds together.
-Line a small baking dish or loaf pan with parchment paper. Press the mixture evenly into the pan.
-Place in the refrigerator for about 1 hour to firm up.
-Cut into bars or squares. Store in the refrigerator in an airtight container for up to 1 week.
Enjoy!
