Double Pumpkin + Dark Chocolate Energy Balls

I recreated one of our most popular recipes…these lil’ energy balls!

There is a bit less nut butter in this recipe – a bit more Pumpkin + Pumpkin seeds!

A GREAT after school snack or even breakfast option on busy mornings.

Makes about 40 Balls

Ingredients:

• 3 cups dry, uncooked oatmeal (I used gluten-free thick cut oats)
• 15 oz. all-natural Pumpkin Puree
• 3/4 cup all-natural Peanut butter, or Almond butter
• 2/3 cup pure maple syrup or raw honey
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 Tbsp vanilla extract
• 2-4 Tbsp shredded, unsweetened coconut, OR ground flax seeds (if ‘dough’ seems too wet, then I add more, if it’s too dry, add less…start with a smaller quantity)
• 1 cup pumpkin seeds
• 1/2 cup dark chocolate chips. You could use dark chocolate/cacao pieces, or just skip the chocolate if you wish.

Instructions:

Though-roughly combine all ingredients together in a large bowl. Roll into balls of about 1″ in diameter (mine were a bit larger).

I use a cookie scoop to get a nice even ball.

Place on a cookie sheet covered in parchment paper & freeze one hour. Store in an airtight container and keep frozen for 2 weeks, or refrigerated for up to 1 week.

Enjoy!

❤Rachel

Double Pumpkin + Dark Chocolate Energy Balls

Category Dessert Recipes Snacks

Ingredients

• 3 cups dry, uncooked oatmeal (I used gluten-free thick cut oats)
• 15 oz. all-natural Pumpkin Puree
• 3/4 cup all-natural Peanut butter, or Almond butter
• 2/3 cup pure maple syrup or raw honey
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 Tbsp vanilla extract
• 2-4 Tbsp shredded, unsweetened coconut, OR ground flax seeds (if ‘dough’ seems too wet, then I add more, if it’s too dry, add less…start with a smaller quantity)
• 1 cup pumpkin seeds
• 1/2 cup dark chocolate chips. You could use dark chocolate/cacao pieces, or just skip the chocolate if you wish.

Instructions

1. Though-roughly combine all ingredients together in a large bowl. Roll into balls of about 1″ in diameter (mine were a bit larger).
2. I use a cookie scoop to get a nice even ball.
3. Place on a cookie sheet covered in parchment paper & freeze one hour. Store in an airtight container and keep frozen for 2 weeks, or refrigerated for up to 1 week.

Tags

Double Pumpkin Dark Chocolate Energy Balls,

energy balls,

pumpkin balls,

Pumpkin Chocolate Energy Balls,

pumpkin cookbook,

pumpkin recipes

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