By veganmilitarywife

Pumpkin Pie Balls

Categories : Dessert , Holidays , Snack , Uncategorized

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Pumpkin Pie Balls

Course Dessert, Snack
Keyword gluten free, no sugar, plant based, pumpkin, pumpkin balls, pumpkin pie balls, recipe, sugar free, vegan
Servings 30 balls

Ingredients

  • 12 Medjool dates
  • 1 can pumpkin puree 15 oz
  • 2 tablespoons milled flax seed
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves

Coating

  • 1/4 cup date sugar Coconut sugar may work, but I haven't tried it. Do not use cane sugar.
  • 2 teaspoons cinnamon

Instructions

  • Combine dates, pumpkin puree, and milled flax seed in a blender and process until smooth.
    If you blender is not a high speed blender and/or your dates are dry and stiff, it helps to blend a little and let the mixture sit for 20-30 to let the dates soften, then blend until smooth.
  • Spoon the pumpkin mixture into a mixing bowl and add remaining ingredients.
    The mixture should be very moist, but it shouldn't stick to your hands.
    If the mixture is too dry, add a little water. If it is too wet, add more almond flour. Do not add more coconut flour. The resulting texture will be spongy.
  • Refrigerate for at least 30 minutes.
  • Meanwhile, mix the date sugar and cinnamon together in a small bowl.
  • Roll the mixture into bite-sized balls (I like to use a small ice cream scoop.) and roll around in the date sugar mixture until evenly coated.
  • Store in the refrigerator.