Pumpkin Pie Energy Bites
Total Time
55 minutes
Prep Time
55 minutes
Rating
5 out of 5 stars
(7)
Ingredients
15 servings
- ½ cup pumpkin puree
- 1/2 cup creamy natural peanut butter (or sub almond butter or pecan butter)
- 1/3 cup pure maple syrup (or sub honey)
- 1/2 cup toasted pecans (or sub walnuts)
- 2 teaspoons pumpkin pie spice
- 2 tablespoons flaxseed meal
- 1 tablespoon chia seeds
- ¼ teaspoon sea salt
- 2 cups old-fashioned rolled oats, gluten free if desired
- For the topping:
- ¼ cup white or dark chocolate chips, dairy free if desired
- 1 teaspoon coconut oil
- Cinnamon
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Preparation
Step 1
Add all ingredients (besides white chocolate and coconut oil) to the bowl of a food processor and pulse until they are well combined and come together like cookie dough. You should still have some chunks of nuts. FYI: you may need to stop a few times and scrape the sides of the bowl with a spatula. Process again until combined. The batter will be thick, but that’s how we want it!
Step 2
Use a medium cookie scoop to grab dough and then roll into balls. You should get about 15 balls. Place energy bites on a baking sheet lined with parchment paper and place in the freezer for 30 minutes.
Step 3
Add chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second intervals until chocolate is melted. Drizzle back and forth over balls, then sprinkle with a light dusting of cinnamon. Place back in the freezer for 10 minutes. Balls should be kept in an airtight container in the freezer and will last up to 3 months. Enjoy them straight from the freezer. If they are too hard, let them sit at room temp for 5-10 minutes.
Step 4
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