These delicious pumpkin pie energy balls are perfect for snacking, gluten free, dairy free, and vegan.
Pumpkin Pie Energy Balls
There’s always been a debate among food bloggers whether pumpkin recipes should be posted before October or not. I usually lean to the side that says wait until October only because pumpkin makes me think of Halloween and Thanksgiving and that means we are getting much closer to full-blown snowy winter.
Well, I’m totally breaking my own rule and joining the other side that says “Make all the pumpkin recipes and share them NOW!”, because I just couldn’t wait any longer to share this one!
I gave you all a sneak peek of these delicious pumpkin pie energy balls in my last post when I included them as part of my easy meal prep. These energy balls truly make the perfect snack and even though they are pumpkin pie flavour, I’ll let you in on a little secret… you can make them any time of year!
Just get a can of pumpkin puree and some pumpkin pie spice and you probably have all the other ingredients you need right in your fridge or pantry!
These healthy energy balls are, as the title suggests, full of pumpkin, spiced to perfection, and contain a great combination of cashew butter, oats, almond flour, vanilla, coconut oil, and pure maple syrup which create a delicious rich and decadent texture.
I made this recipe as an adaptation of my 5-ingredient cookie dough energy balls, so if you’ve made those already you’ll know just how easy-to-make this pumpkin pie version will be.
Just a quick mix of the ingredients in a big bowl to make the pumpkin pie batter, roll the batter into balls, roll the balls in your coatings of choice (I used toasted coconut, crushed pumpkin seeds, hemp seeds, and dark chocolate chips) and freeze to set.
Voila! Fall flavours in healthy energy ball form waiting to be devoured.
- 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
- 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.
- To the bowl add the almond flour and pumpkin pie spice and mix to combine.
- In another bowl combine the cashew butter, pumpkin puree, sea berry puree, melted coconut oil, maple syrup, and vanilla and mix until smooth.
- Pour the wet into the dry mix and stir everything to combine until you have a cookie-dough batter consistency.
- Roll the batter into golf-ball sized balls using clean, slightly wet hands.
- Set each ball onto a large cookie sheet or plate and repeat until you have 10-12 balls total.
- 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!)
- Place the balls in the freezer to set for 30-minutes.
Be sure to pin the photo below to save this recipe for later and of course, share the love!
More pumpkin recipes you’ll love!
Have a wonderful Sunday!