Last week I shared my experience with the 10 day sugar detox + my go to recipe that saved me whenever I thought I was about to completely lose it. Aka eat the largest bowl of ice cream ever! Since I loved that recipe so much I decided to play around with it just a bit. After a trip to Trader Joe’s I was really inspired to include a little pumpkin. I don’t know if y’all have been to Trader Joe’s recently but just about everything has pumpkin in it right now {I’m not upset about it}. My mom and I caved just a bit a purchased a few different sweet pumpkin treats – ginger snap pumpkin ice cream sandwiches for me and frosted pumpkin pop tarts for my mom. Hey pumpkin items only come around once a year, you have to indulge a bit. These balls I created are a lot less indulgent and pack a whole lot of flavor! Perfect for a breakfast on the run, afternoon snack, or late night treat.

Check out a few past pumpkin recipes: Pumpkin Chocolate Chip Cheesecake Bars, Pumpkin Chocolate Chip Muffins , and Pumpkin Chocolate Chip Oatmeal Bars.

Ingredients
1 cup dried pumpkin pieces
1 cup medjool dates
1 cup walnuts
1 cup almonds
1/4 tsp. cinnamon
1/8 tsp. ginger
chocolate chips

Directions
Soak medjool dates, walnuts, and almonds in a bowl of water over night
Preheat oven to 200 degrees
Cut a small sugar pumpkin {about 2lbs in size} in half. Take out all of the seeds and goo {as I like to call it} from the inside of the pumpkin. You’ll only need half of the pumpkin for this recipe. So take half of the pumpkin and remove all of the skin with a vegetable peel.Cut pumpkin into very thin slices. Place slices on a baking sheet and put in the oven for about an hour. Time will vary on how thick your pieces are. Mine took a little over an hour. They should be slightly soft not completely brittle.
Allow the pumpkin pieces to cool completely. Then place all ingredients in a food processor {except chocolate chips}. Blend the ingredients until well combined and paste like form. Stir in chocolate chips.
Press the mixture into a bread loaf pan. Refrigerate for two hours. Cut into 8+ pieces. Store in a airtight container in the refrigerator.
Enjoy!