Ingredients

• 1 cup pumpkin seeds, raw, unsalted
• 1 cup almonds, raw, unsalted
• 1/2 cup (about 8) soft dried black mission figs, chopped and hard stems removed
• 1 tsp. stevia granules
• 4 tbsp coconut oil
• 1/2 avocado, ripe (peeled and de-seeded)
• 1 tsp vanilla bean paste
• 1/2 tsp Himalayan sea salt
• 1 cup dark chocolate chips, sugar free
• 1/2 cup ground almonds

Directions

1. Line a baking sheet with parchment paper and set aside.  Note: Choose a baking sheet or tray that actually fits inside the freezer.
2. Place all ingredients, except chocolate chips and ground almonds, in a food processor and process until thick and blended. Add chocolate chips and pulse until mixed.
3. Divide the processed mixture into 10 portions, and roll each portion into a ball. Place in the freezer for about 1 hour until the mixture firms up.
4. Remove balls from the freezer and roll into ground almonds. Store in an airtight container in the fridge or freezer for up to one month.