Description
No-bake pumpkin energy balls are an easy and healthy fall snack recipe! They are vegan, gluten-free, and taste just like chocolate chip pumpkin cookie dough. Made with dates, pumpkin puree, oats, peanut butter, cinnamon, ginger, and nutmeg. These energy bites are made in 10 minutes! #pumpkin #pumpkinspice #fallrecipes #energyballs #energybites #falldesserts #pumpkindessert #dates #snackrecipes #healthysnack #thanksgiving #thanksgivingrecipe #friendsgiving
Ingredients
Units
Scale
- 1 + 1/2 cups rolled oats
- 1 cup medjool dates, tightly packed (~14 dates)
- 1/2 cup peanut butter or almond butter
- 1/4 cup pumpkin puree, not pie filling
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger, or less if you don’t like spice
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 tbsp mini chocolate chips
Instructions
- Add oats, dates, peanut butter, pumpkin, vanilla, cinnamon, ginger, nutmeg, and salt to the base of a food processor.
- Process ingredients until a sticky, nearly-smooth dough forms. The dough should be pinch-able and stick together when you press it with your hands.
- Transfer the dough to a large bowl. Add mini chocolate chips and mix to combine.
- Roll dough into 1-inch balls. Enjoy!
Notes
- Store pumpkin energy balls in an airtight container. Keep in the refrigerator for up to 1 week or store in the freezer for up to 3 months.
- If your dough is too dry and having a difficult time sticking together, add 1/2 to 1 tbsp water or melted coconut oil and process again. This will add more moisture and the dough should easily come together.
Nutrition
- Serving Size: 1 ball
- Calories: 158
- Sugar: 15g
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3.5g
