It’s fall, which means all things pumpkin! Not gonna lie, I always get excited for this time of year because I love all the seasonal spices and produce! These balls kind of remind me of eating a glazed munchkin donut but are so much healthier and full of nutritious ingredients.
- 1 cup pitted medjool dates
- 2 tablespoons unsweetened almond milk
- 1/2 cup oat flour*
- 1/2 cup raw cashews
- 1 teaspoon pumpkin pie spice
- 1/2 cup coconut butter
- 4 teaspoons pure maple syrup
- Soak dates in warm water for 5 minutes.
- In the meantime, process cashews into a food processor. Set aside.
- Place dates and almond milk into food processor and process until a smooth, thick consistency.
- Then add oat flour, cashews, and pumpkin pie spice. Process until a “dough” consistency has formed.
- Using your hands or a cookie scoop, form 8 balls and place onto a baking sheet or large plate. (Might be more or less depending on how big you make them if using your hands)
- Chill in the refrigerator for about 5 minutes to set.
- Meanwhile, melt coconut butter in a microwaveable safe bowl for about 30-45 seconds.
- Add maple syrup to melted coconut butter and stir with a spoon until mixture is smooth.
- Take balls out of the refrigerator. Place parchment paper onto a separate baking sheet or large plate.
- Take one ball and using a spoon, pour the melted coconut butter mixture all over the ball. Place on to the parchment paper. Repeat this process until all balls have been covered.
- Place back into the refrigerator for 5 minutes or until “glaze” has solidified.
- Repeat step #10 and place back into the refrigerator for 45 minutes to fully harden.
- Take off parchment paper and store into an airtight container in either the fridge/freezer or serve right away.
- *To make oat flour, blend oats into a food processor or blender until they are ground into a fine flour consistency.
- If storing in the freezer, let thaw for about 5 minutes so that you don’t hurt your teeth!