Put 10-15 pitted medjool dates in boiling water for 10 minutes
Combine dates with ¼ cup coconut milk in a blender, adding more coconut milk if needed for desired consistency
Blend until smooth and store date caramel sauce in fridge for up to a week
In a bowl, add plain Greek yogurt as the base
Top with 2 spoonfuls of date caramel sauce
Add 1 scoop of peanut butter
Sprinkle chocolate chips on top
Sprinkle pumpkin seeds on top
Add optional extra scoop of Greek yogurt if needed for consistency
Enjoy
