Faced with a 10-mile hike through gorgeous forest preserve among changing leaves, packing snacks was at the forefront of my mind … that, and bathroom options 😉
The snack needed to be quick and portable, plus I wanted to bring enough for the group. Being fall, pumpkin flavors seemed obvious. These Pumpkin Energy Balls were a huge hit! And they’re seriously chock-full of crunchy and chewy ingredients with even more fiber than a traditional energy ball, thanks to the pumpkin puree.
Think of this as a loose recipe ~ use ingredients you have and don’t feel compelled to measure exactly. Mix, scoop, and roll; adjust until the Pumpkin Energy Balls hold together.
Where are you enjoying fall colors right now?
Happy eating,
~Monique
Pumpkin Energy Balls
Yield: This makes a big batch; I rolled ~50 balls!
3/4 cup almond butter
1/4 cup pumpkin puree
1/4 cup honey
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
pinch of ground allspice
A pinch of salt
1.5 – 2 cups old-fashioned rolled oats
4 tbls ground flaxseed
1 tbls chia seeds
1/2 cup mixed nuts and seeds (I used hemp and pumpkin seeds and chopped pecans)
1/4 cup dried fruit (I used apricots and figs)
1 tbls cacao nibs
2 tbls Hu chocolate gems, chopped (or dark mini chips)
Stir together the almond butter, pumpkin puree, honey, vanilla, and spices (cinnamon, ginger, clove, allspice, and salt). Stir in the flax and chia seeds. Then add the oats (start with 1.5 cups), nuts/seeds, and dried fruit.
This mixture will be slightly soft but should hold its shape as a ball. If it feels too soft, add more oats/seeds or more pumpkin puree/almond butter if too chunky.
Roll the mixture into balls (you can decide the size; I use a little cookie scooper, which is about 1 tablespoon per ball). Set these on a parchment-lined sheet pan. Place in the fridge to harden for about an hour. Store in an airtight container in the refrigerator for up to 1 week or freezer for around 3 months.
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