Glazed Pumpkin Spice Balls

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.

glazed pumpkin balls 3

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

Directions:

  1. Soak dates in warm water for 5 minutes.
  2. In the meantime, process cashews into a food processor. Set aside.
  3. Place dates and almond milk into food processor and process until a smooth, thick consistency.
  4. Then add oat flour, cashews, and pumpkin pie spice. Process until a “dough” consistency has formed.
  5. 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)
  6. Chill in the refrigerator for about 5 minutes to set.
  7. Meanwhile, melt coconut butter in a microwaveable safe bowl for about 30-45 seconds.
  8. Add maple syrup to melted coconut butter and stir with a spoon until mixture is smooth.
  9. Take balls out of the refrigerator. Place parchment paper onto a separate baking sheet or large plate.
  10. 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.
  11. Place back into the refrigerator for 5 minutes or until “glaze” has solidified.
  12. Repeat step #10 and place back into the refrigerator for 45 minutes to fully harden.
  13. Take off parchment paper and store into an airtight container in either the fridge/freezer or serve right away.
  14. Enjoy!

glazed pumpkin balls 1

Notes:

  • *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!

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