Dry Roast the Base: Roast almonds, pumpkin seeds, sesame seeds, and coconut flakes on low flame till golden.
Blend the Dry Mix: Coarsely grind the roasted mix.
Make Dates Paste: Blend ¾ cup soft dates into a sticky dough.
Mix It All: Combine the dry mix, dates paste, peanut butter & cocoa powder.
Add Dark Choco Chips (Optional): Fold in dark chocolate chips for extra indulgence.
Shape & Set: Roll into ladoos or press into molds. Makes 22 bites.
Refrigerate: Store in an airtight container for up to 15 days!
