Go Back
Print
Pumpkin Pie Energy Balls

Pumpkin Pie Energy Balls

Original recipe developed by Ashleigh Grange, RHN.

Ingredients

  • ¾ cup pecans preferably raw & organic
  • ¾ cup cashews preferably raw & organic
  • 8 large honey dates or about ¼ cup finely diced dates
  • 1/3 cup pure pumpkin puree
  • ½ cup shredded unsweetened coconut
  • ¼ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp real vanilla extract
  • ¼ tsp sea salt
  • For rolling: ¼ cup shredded unsweetened coconut

Instructions

  1. An hour before you’re ready to start, soak the pecans, cashews and dates separately in containers in lukewarm water*.
  2. After an hour, drain the nuts and dates. Chop the nuts roughly. Chop the dates finely. Add these to a food processor with the pumpkin, ½ cup coconut, spices, vanilla and salt.
  3. Pulse 3-4 times or until the mixture starts to come together. If it isn’t “sticking”, add 1-2 Tbsp of water to help it along.
  4. Spread the ¼ cup of shredded coconut on a plate.
  5. Shape the mixture into evenly sized balls (I use a mini ice cream scoop for this). Roll the balls in the shredded coconut.
  6. Refrigerate the balls for at least 20 minutes to let them firm up. The balls can be kept in the fridge until you’re ready to eat them.
  7. * If you’re not using raw nuts, you don’t need to soak them. You can just soak the dates.