Sugar and spice and all that pumpkin spice. This is the time of year you can go pumpkin crazy without rebuttal from anyone. This is also the time of year that most people load up on extra calories and unnecessary sugar in every form.
There’s nothing wrong with indulging in some fall desserts, but it’s only right that you throw some healthy fall recipes, such as baked apples, orange rosemary sweet potatoes, and these pumpkin date balls, into the mix to counter some of that. What makes this pumpkin recipe even more amazing is that it is sugar-free, gluten-free, dairy-free, no-cook/no-bake, and will be ready in 15 minutes.
Pumpkin date energy balls are the perfect grab-and-go snack that everyone can enjoy. (This is not one of those recipes that your kids will complain about eating either.)
Pumpkin, dates, and the Himalayan salt are filled with fiber, natural sugars, and trace minerals, respectfully, to give your body the energy it needs, especially when it comes to making it past that midday slump.
These grab-and-go bites are the perfect size for travel, and they’re TSA friendly, too. Make a double batch of these pumpkin ball goodies because you’ll be mad if you don’t. No worries if you don’t finish them: They freeze well so you can have some yummy goodness later.
Pumpkin Date Energy Balls
Ingredients
- 1/3 cup canned organic pumpkin
- 2/3 cup blanched almond flour
- 3/4 cup flaked unsweetened coconut (1/4 cup reserved for rolling)
- 10 pitted dates
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/8 tsp ground nutmeg
- 1/8 tsp coriander
- 1/8 tsp pink Himalayan salt
Instructions
- If the dates are seeded, remove the pits from the center. Blend them in a food processor until they’re mostly smooth.
- In a large bowl, add pumpkin, almond flour, dates, 1/2 cup coconut, vanilla, spices, and Himalayan salt.
- Mix well until all of the ingredients are evenly distributed.
- Using the palms of your hands, roll the mixture into small balls. Finish by rolling the balls in 1/4 cup of the remaining coconut flakes.
- Chill for one hour. (The recipe is better when refrigerated for a bit, but if you can’t wait I won’t blame you!)
I can already tell that this recipe will be one of our yearly fall favorites.
