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
Instructions
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In a large bowl combine oat flour and almond flour. Toss to combine.
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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.
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In a separate, small bowl combine coconut sugar, ¼ t. cinnamon and ¼ t. pumpkin pie spice. Toss to combine.
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Scoop out 1 ½ to 2 tablespoons of pumpkin pie ball mixture. Roll into a ball.
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Place pumpkin pie ball in the coconut sugar bowl and roll to completely coat it. Place on a large plate or baking sheet.
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Repeat the above two steps with the remaining pumpkin pie ball mixture.
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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.
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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.
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