Pumpkin Energy Balls
These no-bake pumpkin energy balls take minutes to make with just a few simple ingredients.
Servings: 22 balls
Ingredients
- 1.5 cups raw pecans 185 g
- 1 cup rolled oats or quick oats 100 g
- 1.5 cups packed, soft pitted dates 330 g
- 1/4 cup pumpkin puree 60 g
- 1.5 tbsp pumpkin pie spice*
- 1/4 tsp sea salt
- 1 tbsp maple syrup 15 mL
- 1 tsp vanilla extract optional
Instructions
- Add the oats and pecans to a food processor or blender and mix until broken down into a grainy flour.
- Add the rest of the ingredients and mix until it forms a thick, sticky dough. It should come together in one big ball and you should easily be able to press the dough between your fingers. If it's crumbly, add 1-2 tsp warm water and process again.
- Use your hands to roll the dough into about 22 balls. Option to roll the finished balls in coconut or a mixture of sugar and cinnamon.
Notes
Dates: It’s important the dates are soft and moist. If your dates are overly dry or you’re not sure, soak pitted in hot water for 10-15 minutes then drain well before using in the recipe.
*Pumpkin Pie Spice: If you can’t find pumpkin pie spice, use 2 tsp cinnamon and 1/2 tsp each nutmeg, ginger and allspice.
Coating Ideas: Mix together coconut sugar (or any granulated sweetener) with a pinch of cinnamon or use shredded coconut. Roll finished balls to coat.
Storing: In an airtight container for up to 1 week in the fridge or 2 months in the freezer. Okay at room temperature for a day or two if taking to-go, they’ll just start to get
Optional: Try adding 1/3 cup dairy-free chocolate chips or chopped dark chocolate for an extra treat!
Nutrition
Serving: 1ball | Calories: 109kcal | Carbohydrates: 15g | Protein: 1.4g | Fat: 5.6g | Sodium: 53mg | Potassium: 167mg | Fiber: 2g | Sugar: 11g | Vitamin A: 44IU | Calcium: 19mg