Pumpkin Peanut Butter Energy Balls

by Michelle on October 7, 2016

September had yet to arrive when my Facebook feed started filling up with posts about pumpkin spice this and pumpkin spice that. (Way to rush the seasons, people.) I’m not a fan of fall flavored lattes, but once the leaves begin to turn, I do enjoy baking with pumpkin and the spices that complement it (break out the cloves, nutmeg, cinnamon and pumpkin pie spice!) One of my favorite seasonal recipes is this pumpkin chocolate chip bread. I made two loaves last weekend—one for us, and one to take to friends—and let me say that it is dangerous having this bread in the house. It’s hard not to eat it when it’s just sitting there on the counter, waiting to be consumed, one bite at a time. But since I’m trying to watch the sugar and carbs, clearly I needed an alternative way to get my pumpkin fix. Thankfully, I saw this recipe on the fabulous blog, Clean Food Crush, made some tweaks based on the ingredients I have/like, and within an hour, I had a healthier way to satisfy the pumpkin cravings. Bonus: my kids will eat these too (though I’m not sure I want to share them!)

pumpkinpeanutbutterballs

Pumpkin Peanut Butter Energy Balls (adapted from Clean Food Crush)

3 cups rolled oats (not the quick-cooking kind)

1 cup organic pumpkin puree

1 cup organic peanut butter

2/3 cup pure maple syrup

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1/2 tablespoon vanilla extract

6 tablespoons ground flax seed

1/2 cup chopped walnuts or almonds

1/2 cup shredded coconut

1/2 cup dark chocolate chips (I used Enjoy Life, a super clean chocolate)

Combine all ingredients in a large bowl and mix really well. Roll into 1-inch balls and place on a parchment lined cookie sheet or baking dish. Freeze for one hour then store in the refrigerator for up to one week.

 

Leave a Comment

Previous post: