Pumpkin Energy BallsLauren 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
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)
- 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.
- 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.
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.