• 1 cup Organic Almond Butter or nut butter of choice
• 2 tbsp Organic Pumpkin Puree
• 1 tbsp Organic Pumpkin Pie Spice (We recommend Primal Palate)
• 1 tbsp Date Syrup (We like to use Date Lady)
• 1 bag Pascha Chocolate Vegan Organic White Baking Chips
• Pascha Dark Chocolate Chips or No Milk Baking Chips for the Eyes (We used  Pascha Organic Vegan No Milk Baking Chips)

Directions:

1. Add all ingredients except chocolate to a bowl and mix well.
2. Place in refrigerator for 30 minutes.
3. Line cookie sheet with parchment paper.
4. Using a cookie scoop or spoon roll mixture into balls placing on the cookie sheet.
5. Place in freezer for 30 minutes.
6. Right before removing from freezer begin to melt 1/2 bag of the white chocolate over medium low heat using a double boiler.
7. Once chocolate begins to melt stir until fully melted.
8. Pour into bowl once melted.
9. Dip frozen balls into chocolate and return to cookie sheet.
10. Place back in freezer for another 30 minutes.
11. Once again melt remaining bag of white chocolate using a double boiler as above.
12. Dip a second time into the melted chocolate and place two dark or no milk chips as eyes.
13. Return to cookie tray and back to freezer for 15 minutes.
14. Store in freezer or refrigerator up to 5 days. Enjoy!

Pro Tip:Make a double batch these go quickly! Try adding 1 tablespoon of coconut oil per 1/2 bag of chips to the melted chocolate for a more shell like coating.