Preheat oven to 350 degrees F (176 C) and place raw pepitas on a baking sheet. If your dates are not sticky and moist, begin soaking in hot water now. Wait 10 minutes and then drain thoroughly.
Bake pepitas for 5-7 minutes, or fragrant and just slightly toasty. Remove set aside.
Add dates to the food processor and mix until a ball forms. Then add in pumpkin butter (or puree) and spices and mix.
While mixing, stream in melted coconut oil until a paste forms, scraping down sides as needed. If it won’t mix, add 1-2 Tbsp hot water (amount as original recipe is written // adjust if altering batch size) - this will depend on the size and stickiness of your dates. Taste and adjust spices as needed.
Transfer mixture to the freezer to chill/harden for at least 2 hours, preferably 4-6. You want it to be tacky enough to allow for handling and rolling into balls.
Once set, remove date caramel from freezer and scoop out rounded Tablespoons and roll between your palms to form a ball. Roll in pepitas to coat and sprinkle the tops with sea salt. Place on a parchment-lined baking sheet or plate and pop back in the freezer to set.
Keep these in the freezer for freshness - they won’t harden. Enjoy straight from the freezer, or let set at room temp for 5 minutes before serving.
*Find pumpkin butter at the store (check label to ensure it's vegan-friendly) or make it yourself with this amazing recipe from Oh She Glows. *Inspiration from PBS and my 5 Ingredient PB Caramel Truffles *Nutrition information is a rough estimate.