Pumpkin Energy Balls

A white bowl filled with round, brown energy bites containing chocolate chips, placed on a woven mat. A pumpkin and a glass jar are blurred in the background.

Print Recipe

5 from 6 votes

Prep Time10

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 115kcal

Author: Agnieszka

Equipment

1 Food processor

Ingredients

1 ½ cup rolled oats old fashioned
½ cup almond butter
1 cup Medjool dates about 10-12 dates, pitted
¼ cup pumpkin puree canned
¼ cup hemp hearts or chia seeds
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
1 pinch salt
1 teaspoon vanilla
¼ cup dark mini chocolate chips (optional)

Instructions

Place 1 ½ cups of rolled oats to a food processor and pulse a few times until they break down into a coarse, flour-like texture.
Add medjool dates, almond butter, pumpkin puree, hemp hearts (or chia seeds), vanilla, pumpkin pie spice, cinnamon and salt.
Process until mostly smooth, dough like consistency.
Transfer to a bowl, add mini chocolate chips (if using) and fold with a silicone spatula or a spoon until evently distributed.
Form 18-20 balls. Use a small cookie scoop or a spoon to drop portions of"dough" onto a cookie sheet or a plate, then roll into balls.
Enjoy right away or refrigerate in an airtight container for up to 7 days.

Notes

If your medjool dates seem dry, soak them in hot water for 10-15 minutes, then drain and add to recipe. This will allow them to break down easily. Make sure they are pitted!

Drippy, creamy almond butter will work best. If you prefer, you can use other nut butter such as peanut or cashew.

Make sure to use 100% pumpkin puree, NOT pie filling.

This recipe makes about 20 bite-size balls. If you prefer, you can make them larger or smaller.

Chocolate chips are optional but highly recommended. They add great flavor and crunchy texture to the balls.

Nutrition