Pumpkin & Dark Chocolate Energy Balls

A GREAT after school snack or even a breakfast option for those busy mornings. Enjoy!
Photo by Cindy Q.
Adapted from facebook.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • {Makes about 40 Balls}

  • 3

    cups dry, uncooked oatmeal (I used gluten-free thick cut oats)

  • 15

    oz. all-natural Pumpkin Puree

  • 3/4

    cup all-natural Peanut butter, or Almond butter

  • 2/3

    cup pure maple syrup or raw honey

  • 1/2

    tsp cinnamon

  • 1/2

    tsp pumpkin pie spice

  • 1/2

    Tbsp vanilla extract

  • 2-4

    Tbsps shredded, unsweetened coconut, OR ground flax seeds (if ‘dough’ seems too wet, then I add more, if it’s too dry, add less…start with a smaller quantity)

  • 3/4

    cup pumpkin seeds

  • 1/2

    cup dark chocolate chips. You could use dark chocolate/cacao pieces, or just skip the chocolate if you wish.

Directions

Thoughroughly combine all ingredients together in a large bowl. Roll into balls of about 1″ in diameter (mine were a bit larger). I use a cookie scoop to get a nice even ball. Place on a cookie sheet covered in parchment paper & freeze one hour. Store in an airtight container and keep frozen for 2 weeks, or refrigerated for up to 1 week.

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