Updated: Oct 15
This recipe reminds me of my childhood when I received my first cookbook.
One of the first recipes I whipped up was a batch of energy balls. They were simple and easy to make. And I got to use my hands to do the mixing (what kid doesn't love that??)
And this is my Fall version - Pumpkin No Bake Energy Balls! For years I've whipped them up for holiday parties and social gatherings because they're not only easy to pop, but a "treat" you can feel good about.
This time of year I like to whip up batches for holiday parties and social gatherings and they're always a party fav!
Why not spoil yourself and whip up a batch of these delicious and nutritious treats!
1 & 1/2 C oats (you can also use gluten free)
1/2 C pumpkin puree
1/2 C natural creamy peanut butter (or sub with your favorite non nut butter spread)
1/3 C honey
1/2 tsp. cinnamon
Slightly less than 1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla
2 - 3 Tbsp. golden flax seeds
1/4 C shredded coconut
1/4 C mini chocolate chips (optional)
Mix all ingredients but the coconut together in a large mixing bowl with a spoon and blend well (use hands if needed or recruit "little hands" to help!)
On a large plate or non-stick cutting board spread out the shredded coconut.
Line a large baking sheet with parchment or wax paper.
Form balls from the dough (about 1" in diameter) and roll each ball in the coconut to coat.
Place balls on the lined baking sheet and place in the freezer for approximately 1 hour.
Store in the refrigerator up to a week in an airtight container.
Tip - When make a batch I typically roll half in coconut and leave the other half plain (for my non-coconut fans in the house). You can also roll them in crushed graham cracker (which is what the original recipe called for) or flax meal for added texture.
Eat and Enjoy!
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