First make coconut butter by blending shredded coconut in a food processor for about 15-20 minutes until liquified, scraping down the sides as needed. (Or use store-bought coconut butter, melted and stirred)
Add the remaining ingredients to taste.
Scoop into balls with a small cookie scoop (just under 1 Tbs). (If your mixture is too runny, chill it in the freezer for a bit first) Roll in the palm of your hands to smooth it out.
Place on a parchment lined plage. Optional: dust them with a little extra pumpkin pie spice or cinnamon. Chill for 15 minutes.
What I used:Nutrition Facts (from MyFitnessPal.com) 73 calories, 7g fat, 3g carbs, 3g fiber, 0.4 net carbs, 1g protein per ball, based on 18.Keep refrigerated. They should last 7-10 days. Do not freeze or they will turn rock hard.(ps -- all you coconut haters, this does *not* taste like coconut or have the texture of shredded coconut. It's smooth and only has yummy pumpkin flavor)Note- keep blending the coconut until it is a DRIPPY liquid. Use a smaller size food processor to make blending easier. Or use more coconut if your food processor is large and make a double batch of coconut butter.