Pumpkin Pie Energy Balls
Prep time
Total time
Serves: 10-12
  • 1¾ cups almond flour
  • ¾ cup gluten-free rolled oats (pulsed into flour) or oat flour
  • 1 tsp pumpkin pie spice
  • 3 tablespoons pure pumpkin puree
  • 2 tablespoons SIBU sea berry puree*
  • ¼ cup cashew butter
  • 2 tablespoons melted coconut oil
  • 3 tablespoons pure maple syrup
  • ½ tsp vanilla
  • Optional Ball Coatings:
  • ¼ cup hemp seeds
  • ¼ cup crushed pumpkin seeds
  • ¼ cup dark chocolate chips
  • ¼ cup toasted coconut flakes
  1. Pusle or blend the rolled oats in a food processor or blender until fine like a flour, then remove and add to a large bowl.
  2. To the bowl add the almond flour and pumpkin pie spice and mix to combine.
  3. In another bowl combine the cashew butter, pumpkin puree, sea berry puree, melted coconut oil, maple syrup, and vanilla and mix until smooth.
  4. Pour the wet into the dry mix and stir everything to combine until you have a cookie-dough batter consistency.
  5. Roll the batter into golf-ball sized balls using clean, slightly wet hands.
  6. Set each ball onto a large cookie sheet or plate and repeat until you have 10-12 balls total.
  7. If you are coating the balls, spread the coating ingredient over a plate and roll the balls to coat (as another option you can stir the coating ingredients into the ball batter!)
  8. Place the balls in the freezer to set for 30-minutes.
  9. Enjoy!
*These energy balls work without the sea berry puree if you are not using, the texture will just be slightly drier (and you won't get the same Omega-7 benefits!)
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/pumpkin-pie-energy-balls/