Pumpkin Balls Rolled in Coconut and Nuts

Pumpkin Energy Balls 🎃with Coconut & Nuts 🍂 Easy No-Bake Vegan Snack

Servings: 12 to 14 balls (about 1 tablespoon each) | Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes

Ingredients

1 cup (150 grams) Medjool dates, pitted

½ cup (120 grams) canned pumpkin purée

½ cup (45 grams) rolled oats

½ cup (60 grams) raw walnuts or almonds

2 tbsp. (16 grams) ground flaxseed

1 tsp. (2 grams) ground cinnamon

¼ tsp. (1 gram) ground ginger or pumpkin pie spice

Pinch of sea salt

¼ cup (20 grams) unsweetened shredded coconut, for rolling

Optional: 2 tbsp. (20 grams) crushed pistachios or chopped pecans, for rolling

Notes

• For a slightly richer texture, add 1 teaspoon (5 mL) of almond butter or coconut butter.

• To balance pumpkin’s moisture, refrigerate before rolling to help firm consistency.

Directions

1. Add dates and nuts to a food processor and pulse until finely chopped.

2. Add pumpkin purée, oats, flaxseed, cinnamon, ginger, and salt. Blend until a sticky dough forms. If too soft, add extra oats 1 tablespoon at a time.

3. Scoop the mixture and roll into balls (about 1 tablespoon each).

4. Roll each ball in shredded coconut and/or crushed nuts to coat.

5. Refrigerate for 30 minutes to firm up. Store in an airtight container in the fridge for up to 1 week.

Make It Yours

• Roll in seeds or cacao nibs for added protein and crunch.

• Add a dash of vanilla or orange zest for a bright note.

• For kids, drizzle lightly with melted white chocolate.

• Blend in 1 tablespoon (10 g) chia seeds to thicken and boost fiber.

• Turn into bars by pressing into a parchment-lined pan and slicing.

Pairs Well With

• Sliced apples or pears