4pitted medjool dates(one small packet of splenda also works if you don't have dates)
water for desired consistency
Method
Roasting pumpkin seeds:
Place the seeds in a dry, non-stick pan over medium heat and toast for 5-7 minutes, stirring frequently, until they become fragrant, turn golden-brown, and begin to pop. Let them cool before blending.
For the dressing:
Blend all ingredients in a blender until smooth. Add more water to thin the dressing or to desired consistency.