Pumpkin Balls

Back to Blog

INGREDIENTS (makes 10-12 balls):

(½ cup) rolled oats
(½ cup) almond meal
(¾ cup) cooked pumpkin, mashed
(¼ cup) pecan halves
1 tbsp pure maple syrup
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp allspice
pinch of nutmeg


1, Line a baking tray with baking paper and place the desiccated coconut on a plate.

2, Place the oats in a food processor and blend until a rough crumb forms.

3. Add the almond meal, pumpkin, pecans, maple syrup, cinnamon, ginger, allspice and nutmeg and process until well combined. The mixture should be a little sticky, but if it is too thick, try adding 1-2 tablespoons of water.

4. Using wet hands, roll tablespoons of the mixture into snack-sized balls.
Roll through the desiccated coconut to coat.

5. Place the balls on the lined tray and refrigerate for 30 minutes before serving.


*You can store the balls in an airtight container in the refrigerator for up to a week. If they even last that long!

Adapted from KaylaIsines.com

No Comments Add a comment

No comments yet.

Leave a comment