Pumpkin Energy Balls

Lauren Greenberg

Pumpkin Spice only comes but once a year! But sugary coffee drinks are not the only way to enjoy it. Make the most of a seasonal favorite with this quick and easy post workout snack!

Makes about 14-16

<h2> Ingredients:

6 Medjool Dates,

pitted 1⁄2 cup rolled oats, gluten free if needed

1⁄3 cup canned pumpkin purée

1⁄3 cup coconut flour

1 scoop/serving unsweetened protein powder

1⁄4 cup cashew butter

2 tsp vanilla extract

1 tsp ground cinnamon

1⁄4 tsp ground ginger

1⁄4 tsp ground nutmeg

1⁄8 tsp ground allspice

1⁄8 tsp ground cloves

2 tsp pure maple syrup

1⁄8 tsp salt (if using unsalted cashew butter)

<h2> Instructions:

- Soak the dates in a bowl of hot water for 5 minutes to soften. Drain and pat dry.

- Combine dates, oats, and canned pumpkin in a food processor fitted with a steel blade. Turn on the machine and process until the dates are chopped and begin to form a sticky ball, stopping to scrape down the sides as needed.

- Stop the machine, add the remaining ingredients, and pulse until everything is combined and the dough comes together to form a ball.

- Before rolling, chill the dough in the fridge for at least 30-45 minutes, The longer you chill the dough, the easier it will be to roll.

- Roll into 1-1.5 inch balls and place each one on a baking sheet lined with parchment paper. Freeze for at least 1 hour before transferring to a freezer-safe bag or container.

- Keep refrigerated or frozen.

<h2> Notes:

- You can add an additional scoop of protein powder if you’d like. If the dough is too soft or sticky, add a little extra coconut flour to thicken.

- An unsweetened cashew butter works best for this recipe. You can also try using peanut butter or sunflower seed butter instead.

- These are best kept frozen until ready to eat

- Just thaw one or two at room temperature for a few minutes before enjoying. If kept in the refrigerator, they will be slightly softer.

 

 
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LAUREN | FOOD BLOGGER

Lauren is a former athlete from Minnesota who shares all kinds of gluten free recipes on her blog, Zest and Lemons. She has a passion for cooking and  photography, and loves to help others learn more about Celiac Disease. She is also an oatmeal enthusiast and is always making a mess in the kitchen.