No-bake Nut-free Gingersnap Balls

Ingredients

• 1 cup raw shelled pumpkin seeds
• 1/3 cup finely ground flax seed
• 2 cups packed unsweetened raisins
• 12 dried apricots
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla bean powder
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground all spice

Instructions

1. Add pumpkin seeds to the bowl of your food processor. Pulse on high for 1 minute, or until seeds have broken down to the size of hemp seeds.
2. Add remaining ingredients.
3. Set food processor on high for 2-3 minutes, until all dried fruits have broken down and mixture is sticky.
4. Meanwhile, set aside a silicon baking mat or parchment paper lined baking sheet.
5. Pinch about 1 ½ tablespoon at a time and roll between palms.
6. Set completed rolled ball on baking sheet and repeat with remaining mixture.
7. Place baking sheet in the freezer for 30 minutes to harden. Store in the freezer in an air-tight container for up to 3-months or in the fridge for 2 weeks.

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