Pumpkin Energy Balls
These Pumpkin Energy Balls are easy to make with pecans, real pumpkin puree, nut butter, cozy fall spices and naturally sweetened with dates for the perfect healthy snack for on the go! Gluten-free, dairy-free, paleo, vegan and refined-sugar free.
Ingredients
- 1/2 cup pecans
- 1/2 cup sliced almonds
- 1/3 cup unsweetened coconut flakes
- 1 cup medjool dates , tightly packed (about 14 dates)
- 1/4 cup creamy unsalted cashew butter , or any nut butter / seed butter of choice
- ¼ cup pumpkin puree , not pumpkin pie filling
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons pumpkin spice , or sub with 1 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves
- 1 tablespoon vanilla or plain plant-based protein powder , we like this plant-based protein powder. If you’re not a fan of protein powder, sub with ground flaxseeds or ground hempseeds.
- ¼ teaspoon fine sea salt
- 3 tablespoon dairy-free mini chocolate chips + more for pressing
- 1/2 tablespoon chopped pecans , for pressing
Instructions
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Add pecans, almonds, coconut flakes, dates, nut butter, pumpkin puree, vanilla, spices, protein powder (if using) and salt to a food processor.
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Process ingredients until a sticky cookie dough forms. The dough should be pinch-able and stick together when you press it with your hands. Add more nuts or nut butter as needed to adjust the consistency and taste.
Transfer the dough to a large bowl. Fold in mini chocolate chips and mix to combine.
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Roll dough into 1-inch balls. Press a few more chocolate chips or chopped pecans in each energy bite (to make them prettier), if desired.
Store in a resealable bag or airtight container in the fridge (for up to 1 week) or freezer for up to 3 months.
Recipe Notes
How to store:
Store these vegan pumpkin energy bites in an airtight container in one layer (or use parchment paper to separate layers).
They'll stay good for 3 days on the counter at room temperature or up to a week in the refrigerator. Keeping them in the fridge prevents them from getting too soft or mushy.
How to freeze:
Place them on a baking sheet and put them in the freezer for about 30 minutes to flash-freeze. Transfer the balls to freezer-friendly bags, squeeze out all the air and seal.
Freeze for up to 3 months and thaw overnight in the fridge or for about 5-10 minutes at room temperature before enjoying.