Pumpkin Spice No-Bake Energy Balls
This dish is gluten-free, vegan and paleo.
Yield: 15 servings
1½ cups raw almonds
¼ cup hemp seeds
¼ cup unsweetened dried shredded coconut
½ tsp pumpkin pie spice
1 Tbsp coconut oil
¼ cup pumpkin puree
10 pitted Medjool dates, about 1 cup
For pumpkin pie spice dusting:
2 Tbsp coconut sugar
¼ tsp pumpkin pie spice
Combine the almonds, hemp seeds, coconut, pumpkin pie spice, coconut oil, pumpkin puree and dates in the base of a food processor. Turn the processor on high for about two minutes or until the ingredients are well combined.
Pour the mixture into a mixing bowl and then use your hands to roll the dough into about 15 cookies, each about 1½ inch in diameter.
To make the pumpkin pie spice dusting, place the coconut sugar and pumpkin pie spice onto a plate. Roll each cookie in the sugar until covered.
For the best texture and sweetness, place the cookies in the refrigerator for at least 2-3 hours to chill.
Chef’s notes: Freeze these cookies for up to 2 months in a tightly sealed container. Defrost them in the fridge for about 4 hours before serving. For refined sugar-free servings, leave off the coconut sugar dusting. You can easily double or triple this recipe depending on how many energy bites you need to make.
Reprinted from Carrie Forrest, Clean Eating Kitchen.
More Savory Thanksgiving Dishes
Mushroom Gravy
Thanksgiving Green Bean Casserole
Cranberry Sauce with Maple Syrup
