Double Pumpkin + Dark Chocolate Energy Balls

RachelSeptember 7, 2016

0 93 1 minute read

Ingredients:

3 cups dry, uncooked oatmeal (I used gluten-free thick cut oats)
15 oz. all-natural Pumpkin Puree
3/4 cup all-natural Peanut butter, or Almond butter
2/3 cup pure maple syrup or raw honey
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 Tbsp vanilla extract
2-4 Tbsp shredded, unsweetened coconut, OR ground flax seeds (if ‘dough’ seems too wet, then I add more, if it’s too dry, add less…start with a smaller quantity)
1 cup pumpkin seeds
1/2 cup dark chocolate chips. You could use dark chocolate/cacao pieces, or just skip the chocolate if you wish.

September 7, 2016

by Rachel Maser - CleanFoodCrush

Category Dessert Recipes Snacks

3 cups dry, uncooked oatmeal (I used gluten-free thick cut oats)
15 oz. all-natural Pumpkin Puree
3/4 cup all-natural Peanut butter, or Almond butter
2/3 cup pure maple syrup or raw honey
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 Tbsp vanilla extract
2-4 Tbsp shredded, unsweetened coconut, OR ground flax seeds (if ‘dough’ seems too wet, then I add more, if it’s too dry, add less…start with a smaller quantity)
1 cup pumpkin seeds
1/2 cup dark chocolate chips. You could use dark chocolate/cacao pieces, or just skip the chocolate if you wish.

Though-roughly combine all ingredients together in a large bowl. Roll into balls of about 1″ in diameter (mine were a bit larger).
I use a cookie scoop to get a nice even ball.
Place on a cookie sheet covered in parchment paper & freeze one hour. Store in an airtight container and keep frozen for 2 weeks, or refrigerated for up to 1 week.