These pumpkin oat balls make a great sweet treat for Fall. There are so many pumpkin oat ball recipes and while many are more decadent than these, I was trying to make them with the least amount of fat while still tasting good. I think you’ll enjoy them as is, but if you are feeling more indulgent add another TBSP or two of nut butter, nuts, and drizzle them in melted Hu Gem’s chocolate.
Pumpkin Oat Balls
Makes 12 balls.
Ingredients
- 1 cup GF oats
- 3/4 cup organic pumpkin puree
- 6 room temperature Medjool dates, pitted
- 2 TBSP almond butter, peanut, cashew – whatever nut butter you desire
- 1 TBSP pecans or walnuts – even this small amount improves taste and adds more dryness to the wet consistency
- 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, roll in chopped nuts, or drizzle some melted chocolate on the tops. Hu Gem’s is the brand I use for clean ingredient 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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