These Pumpkin Pie Balls are loaded with protein and all the flavors of fall! Made with all-natural whole ingredients, light sugar and no crust, they are vegan and gluten-free so you can enjoy each sinfully delicious treat without a lot of calories or adverse health effects.
Pumpkin Pie Balls:
- 1 ¼ c. almond flour
- 1 c. oat flour gluten free
- 3 T. maple syrup, agave
- 1/3 c. pumpkin puree
- 1 T. Chia seeds
- ½ t. cinnamon
- ½ t. pumpkin pie spice
- ¼ t. salt
- ½ t. vanilla
Coconut Sugar Coating:
- ¼ c. coconut sugar
- ¼ t. cinnamon
- ¼ t. pumpkin pie spice
In a large bowl combine oat flour and almond flour. Toss to combine.
Add remaining pumpkin pie ball ingredients and mix until well incorporated, using your hands towards the end to ensure even mixing. Let stand ten minutes & stir again.
In a separate, small bowl combine coconut sugar, ¼ t. cinnamon and ¼ t. pumpkin pie spice. Toss to combine.
Scoop out 1 ½ to 2 tablespoons of pumpkin pie ball mixture. Roll into a ball.
Place pumpkin pie ball in the coconut sugar bowl and roll to completely coat it. Place on a large plate or baking sheet.
Repeat the above two steps with the remaining pumpkin pie ball mixture.
For best texture, serve immediately. Pumpkin balls stay great at room temperature for 2-3 days. Make sure not to store the balls in an airtight container or the pumpkin will make the balls get very soggy.
If you would like to store these balls for a longer time, place the balls you would like to save in the far back of your refrigerator, uncovered and untouched! During the process the balls will start to look a little soggy, but once left in the refrigerator for a day or two the coconut sugar will harden on the balls and they will keep for up to two weeks. Patience is key!
This recipe is adapted from Evolving Table.