Pumpkin Spice Fat Balls [gluten-free, vegan, paleo, raw, sugar-free]

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Whoever made the rule that pumpkin is strictly a fall flavor clearly wouldn’t approve of this recipe… but hey! I’m a pumpkin lover and the fact that its summer won’t stop me from making yummy treats with it.

Yes, another ball recipe to add to the blog. I would say that this will be my last ball recipe for a while, but then I’d just be lying to you guys ’cause they are my favorite thing to make, eat, and create recipes for. As a matter of fact, I have another ball recipe coming right after this one! Well, all I can say is that they’re delicious, so you need to make them.

And if pumpkin isn’t your thing, you can always try out another one of my ball recipes here!

These pumpkin fat balls, in particular, are made with no added sugar and yield a natural sweetness from the combination of nuts/seeds, pumpkin, and warming spices. I love having these as a snack since they are packed with healthy fats, which I seriously can never have enough of, and are not filled with a bunch of sugar. A few of these balls keep me full and satisfied for hours and don’t leave me with an energy crash, which is super important to me.

I am so excited for you guys to make these balls and can’t wait to hear about how they turn out!

These balls were inspired from a recipe by one of my biggest inspirations, Lee From America :).

[makes 10-14 balls, depending on size]

Ingredients : 

  • 1 cup unsweetened shredded coconut
  • 1/2 cup raw, sprouted cashews
  • 1/3 cup raw, sprouted almonds
  • 1/2 cup raw, sprouted pumpkin seeds
  • 3 tb ground flax seeds (flax meal)
  • 2 tsp cinnamon
  • 1/4 tsp pink salt
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 tsp vanilla
  • 2 tb nut milk (I like cashew or almond)
  • 1/3 cup coconut butter, melted
  • 1/3 cup pumpkin puree

Instructions : 

  1. In a food processor, pulse together all of the dry ingredients (shredded coconut, cashews, almonds, pumpkin seeds, ground flax seeds, cinnamon, pink salt, nutmeg, and cloves) until a coarse crumble has formed.
  2. Then, add the nut milk, melted coconut butter, and pumpkin puree to the food processor and process until a dough is formed (process longer for smoother balls and shorter for chunkier balls).
  3. Roll into balls, place on parchment paper, and freeze until solid. Then, move balls to an airtight container and keep stored in the freezer!

When ready to eat, let frozen ball(s) thaw for a few minutes before enjoying!

Lots of love, Worth

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