Pumpkin Energy Balls
If you like everything pumpkin, specially during the Fall season, you will love these no bake Pumpkin Energy Balls. They are made in only a few minutes with very minimal ingredients and very little effort. This treat could not get any better.
This year is the first year in which I’ve tried pumpkin inspired recipes. I had always liked the pumpkin lattes, pumpkin muffins, pumpkin bread, etc. but never tried coming up with my own creations. These little bites are the result of my efforts to create a seasonal dessert that is healthy (first of all), easy to make (minimal preparation) and requires the least amount of ingredients. I think these turned out amazeBALLS! I literally devoured them. Now, lets get down to business.
How to Make Pumpkin Energy Balls
You need very few and basic ingredients to make these energy balls, so you probably already have everything you need in your pantry.
- Roasted and unsalted cashews – for that extra creamy texture.
- Pitted medjool dates – to add that hint of natural sweetness.
- Pumpkin puree – because you can’t make pumpkin balls without the most important ingredient, duh!
- Pumpkin pie spice – for that additional pumpkin flavor.
- Unsweetened coconut flakes – for that extra layer of crunchiness on the outside.
- Pinch of pink Himalayan salt – this is the trick to bring out the sweetness.
Now that you have gathered all the ingredients, throw them into a food processor. Process until they are very well combined and a sticky dough starts to form.
Then, with clean hands, proceed to form 2″ balls with the pumpkin dough. Pour coconut flakes over a clean flat surface and roll each of the pumpkin balls until fully covered. Note that covering the energy balls with coconut flakes is just an alternative, you could also use crushed cashews, chia seeds or cocoa powder. Feel free to add your own twist to this recipe. Enjoy!
Pumpkin Energy Balls
Ingredients
- 2 cups roasted and unsalted cashews
- 8 pitted medjool dates, soaked in warm water for 15 minutes
- 1/4 cup pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1/2 cup unsweetened coconut flakes
- pinch of pink Himalayan salt
Instructions
- Add drained dates, cashews, pumpkin pie spice and pinch of salt to a food processor. Process until all ingredients are well combined.
- Then, add pumpkin puree and process again until the dough starts to form. Note that dough should be sticky.
- Pour coconut flakes over a flat surface. A cutting board or a large plate should work just fine.
- Using the pumpkin dough, form 1" balls. Roll each ball over the coconut flakes until fully covered.
- Transfer pumpkin balls to an air tight container and store in the freezer for at least 30 minutes before eating. See notes.