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For the date caramel sauce: Put 10-15 pitted medjool dates in boiling water for 10 mins.
Combine dates in a blender with ¼ cup coconut milk (or more if needed for consistency).
Blend and store for a week in fridge.
For the yogurt bowls: Combine plain Greek yogurt, 2 spoonfuls date caramel sauce, 1 scoop peanut butter, chocolate chips, pumpkin seeds, and optional 1 scoop Greek yogurt for consistency.