1 cup total raw seeds (pumpkin, sunflower, hemp hearts etc)
1/2 cup ground flaxseed or almond meal
1 tsp. cinnamon
1/2 tsp. salt
1 cup raw chopped nuts (I used pecans)
1/2 cup total chopped dried fruit, mini dairy-free chocolate chips, shredded coconut etc.
1/4 cup plus 1 tbs. raw honey or maple syrup
2 tbs. raw nut butter (or sunflower seed)
1 tbs. unsweetened non-dairy milk or water
1 tsp. vanilla

1 cup total raw seeds (pumpkin, sunflower, hemp hearts etc) 1/2 cup ground flaxseed or almond meal 1 tsp cinnamon 1/2 tsp salt 1 cup raw chopped nuts (I used pecans) 1/2 cup total chopped dried fruit, mini dairy-free chocolate chips, shredded coconut etc. 1/4 cup plus 1 tbs. raw honey or maple syrup 2 tbs. raw nut butter (or sunflower seed) 1 tbs. unsweetened non-dairy milk or water 1 tsp vanilla

Preheat oven to 350. Line baking sheet with parchment or a Silpat.

Combine seeds, almond meal or flax, cinnamon and salt in a food processor. Pulse until you have a coarse meal (leave some chunks of seeds). Pour mixture into a large bowl and add nuts and dried fruit or other mix-ins.

Add liquid sweetener, nut butter, milk and vanilla. Stir as much as possible with a wooden spoon.
Moisten hands and work batter a little more to ensure it's mixed.

Keeping hands wet, form into tightly-packed balls that are about 1.5 inches across. Place on baking sheet (these won't really spread while baking).


Bake for 20 minutes or until golden. Allow to cool completely before serving.