Nothing says fall like pumpkin. Call me “basic” but it is true. Lets face it, whether you live somewhere where fall is 90 degrees or somewhere where you start feeling the chill in the air come September, we all live for fall. I live for the fall clothes, the darker tones, and the fall decor… and pumpkin EVERYTHING!
These pumpkin balls are perfect for breakfast or a mid day snack. You do not have to roll them into balls, you can eat the dough like you would raw cookie dough! These balls are made gluten free and plant based.
For this recipe, I chose to use agave nectar, however you can use maple syrup for a healthier option (agave happens to taste sweeter to me and I wanted my balls to be on the sweeter side).Enjoy!
Makes about 15 balls.
1 cup pumpkin puree
3/4 cup rolled oats (gluten free)
1/2 cup coconut flour
1 tsp vanilla extract
1/4 cup almond butter (unsweetened)
1 tbsp agave nectar or maple syrup
1/2 cup chocolate chips
Directions: In a mixing bowl, combine the pumpkin puree, vanilla extract, agave/maple syrup, and almond butter together. Then fold in the coconut flour. Then begin folding in the oats. Then fold in the chocolate chips. Place in the fridge for 6 hours or overnight (this helps get the oats to be mushier). Then begin rolling out your balls. Store in the fridge for a week or in the freezer for longer. Enjoy!