Pumpkin Seed Truffles

Rinse the pumpkin seeds thoroughly under running water.

Place the seeds in a dry skillet and toast over low heat for about 20 minutes, stirring constantly, until completely dry and crunchy.

Pour boiling water over the dates and let them sit for 5 minutes, then pit them and blend with an immersion blender until smooth.

Grind the toasted seeds in a food processor, blender, or coffee grinder. Set aside a couple of tablespoons of the crumbs for coating.

Add the date puree and a pinch of salt to the main batch of ground pumpkin seeds, and mix until well combined.

Shape into 10g balls, roll them in the reserved crumbs, and place in the freezer for about an hour.