Sunshine & Sustainable Living

Pumpkin Fat Balls

Pumpkin Fat Balls
 
I am pro-all-the-snacks and lately, all- the- fat- balls. I made these pumpkin fat balls a couple days ago and have been loving how delicious and filling they are. Just like my brownie fat balls, these are so easy and last for months in your freezer. I love stashing a few of these in my purse when I’m out for the day, or munching on one before I head out for a run.

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.

Pumpkin Fat Balls
Author:
Recipe type: Snacks
Cuisine: Gluten Free & Vegan
Serves: 25
Ingredients
  • ⅓ pumpkin puerre
  • ¾ cup shredded unsweetened coconut
  • ¼ cup coconut butter*
  • 4 medjool dates**
  • ½ cup raw cashews
  • ¼ cup pumpkin seeds
  • ½ cup raw walnuts
  • 1 tsp ground cinnamon
  • ¼ tsp sea salt
  • ¼ tsp all spice
  • ¼ tsp nutmeg
  • 2 Tbsp. nut milk
Instructions
  1. Place all ingredients in a food processor and blend until smooth, scraping down sides as needed (about 3 minutes).
  2. 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.
  3. 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.
Notes
*Coconut butter can be found in most health food stores (my Whole Foods carries it), but it can also easily be made - if you’re cool with your food processor running for 10 minutes or so. See process at bottom.

**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.

Coconut Butter:

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!

<h2>The Local Sprout</h2>

 



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