These pumpkin oat balls make a great sweet treat for Fall. Enjoy them as is or coat with nuts, coconut, or melted Hu Gem’s chocolate. Due to the nature of pumpkin, these are cold sweet treats as you store in the freezer or fridge.
Pumpkin Oat Balls
Makes 12 balls.
Ingredients
- 1 cup GF oats
- 3/4 cup organic pumpkin puree
- 6 room temperature Medjool dates, pitted
- 4 TBSP almond butter or whatever nut butter you desire
- 2 TBSP pecans or walnuts, more to top if desired
- 1 tsp pure vanilla
- 1/2 tsp pumpkin spice
- 1/4/ tsp Ceylon cinnamon – if you have regular cinnamon (which is Cassia), just use a small pinch as Ceylon is sweeter than Cassia
Method
- Add everything to a food processor. Pulse until well combined if you want it chunkier or pulse a few times and then run for a bit if you want it smoother. I do the latter.
- Place the top of the food processor in the fridge until the batter firms up and is easier to roll. 30 minutes to an hour
- Roll into 12 balls. Leave as is or roll in chopped nuts or drizzle on some melted chocolate. Hu Gem’s is one brand I use for clean ingredient easy chocolate (3 ingredients and no refined sugar).
- Place in the freezer for 30 minutes or more prior to enjoying. Afterwards, keep stored in the fridge or freezer. I keep mine in the freezer and just let one sit out a few minutes prior to enjoying.
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