1/2cupunsweetened shredded coconutplus more for rolling
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.
ry 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.
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. Keep them refrigerated.