• In a food processor, using the S blade attachment add all the ingredients except the rolled oats.
• Blend on high speed for 30 seconds or until the date forms a paste, but you still have bits of nuts and seeds. Stop the food processor and add the rolled oat. Process again to combine all the ingredients until a sticky dough forms. If too sticky, add up to 3 tablespoons of rolled oats - one at a time. This shouldn't happen except if you have soaked the dates, didn't drain them well and some water is left, or you are using fresh pumpkin puree that is more wet than canned pumpkin puree.
• Roll 16 balls between the palm of your hands and place each ball onto a plate covered with parchment paper.

Cinnamon coconut sugar coating - optional

• In a small mixing bowl, combine coconut sugar and cinnamon.
• Roll each ball into the coconut sugar cinnamon mixture to add some crunchiness and sweetness.
• Otherwise, you can roll them into unsweetened desiccated coconut or rolled oats.

Storage

• Store for up to 2 weeks in an airtight container in the fridge.