raisins (I used raisins in half of the recipe, about 1/4 cup)
additional coconut for rolling
additional chopped walnuts for rolling
mini chocolate chips
Add just the pitted dates to the food processor and process for a minute or two until a thick paste forms – if they are quite dry, you may need to add a teaspoon or two of water to get it moving. If they are pureed and form a large ball in the food processor, don’t worry too much, the other ingredients will thin it out. Next, add the almond butter, pumpkin puree, the spices, salt and the vanilla extract. Process for a minute or two again until thick and creamy. Add in the nuts and coconut and pulse a few times until the nuts are chopped and it all comes together into a thick dough. Try to roll a little in your hand, if it is holding together it is ready, if it is too crumbly try adding more almond butter and/or pumpkin. If it is too creamy and sticky, add more nuts and coconut. If you are adding raisins, just fold them in by hand with a spoon or spatula.
Take the blade out of the processor and roll the dough into balls, about 1 1/2-inches in diameter. Roll into shredded coconut, if you wish. You should end up with approximately 18 cookie balls. You can eat them right away, or place them in the fridge for a bit to firm up (which is what I prefer).