Pumpkin Fat Balls
Unlike my other fat balls, these have a coconut base instead of a date base. This actually makes the fat content higher - healthy fats, no worries. These balls more satiating and for those of you without a crazy sweet tooth - these are less sweet as well. Also, don’t be intimidated by the pumpkin puree. It is not overly pronounced. It makes the balls extra creamy, helps you get some extra veggies in, and enhances the cinnamon-y flavor in the balls.
If you don’t happen to have all the nuts or seeds this recipe calls for, feel free to sub what you have on hand (almonds for walnuts, sunflower seeds for pumpkin seeds, etc). The combo I share is what I prefer, but I often mix up the add-ins every time I make these.
Give these fat balls a try! Mix up the flavors, and let me know.
- Place all ingredients in a food processor and blend until smooth, scraping down sides as needed (about 3 minutes).
- Roll the dough into round, bite-sized pieces* (feel free to vary the size so you have option when you get the craving). Place on lined baking sheet and freeze for a few hours - until hard.
- Store the balls in an airtight container in the freezer until ready to eat. Fat balls should last up to two months. Enjoy slightly thawed.
**This recipe is not incredibly sweet, feel free to add more dates if desired.
***The dough will likely be wet and oily. No worries - that is why we freeze them. Everything will set. If it is absolutely too wet to roll, add some extra shredded coconut.
Throw 2-4 cups of finally shredded, unsweetened coconut in a food processor and blend until smooth and creamy. Every 2 minutes, stop the food processor and scrap the sides with a rubber spatula. Stick with it. Just when you think that your coconut will never turn to cream, it will start becoming smooth.
The butter may be liquidy - this is ok. Simply store in glass, airtight, container - no need to refrigerate. Coconut butter will last for 3 months (or longer) and tastes great in desserts, spread on toast, or (of course) in fat balls!
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