These pumpkin pie spice energy balls have it all: a classic pumpkin spice flavor, a satisfying chew, and bits of crunch from seeds and nuts throughout. When making this recipe,
look for cashew or almond butter, both of which are pretty understated in flavour and let the pumpkin and spices shine; any nut butter will do in a pinch.
– ½ cup smooth natural cashew butter or creamy natural almond butter – ⅓ cup canned pumpkin – 1 teaspoon vanilla extract – 1 cup pitted dried Medjool dates, chopped (see Note)
– ¼ cup pecan halve – 1 ¼ cup old-fashioned rolled oat – 3 tablespoons toasted unsalted pepita – 2 tablespoons chia seed – 2 teaspoons pumpkin pie spice – ½ teaspoon salt– 1 clove garlic – 1 (15-ounce) can no-salt-added cannellini beans, rinsed – 2 tablespoons chopped fresh mint – 1 teaspoon lemon zest
In a small bowl combine cashew butter-or almond butter-vanilla, and pumpkin.
Process dates and pecans until finely chopped, about one minute. Add chia seeds, pepitas, oats, pumpkin pie spice and salt. Process 10 x (1-second) bursts, until well combined.
Add pumpkin mixture and process for 10 x (1-second) pulses; stopping to scrape the sides as needed. Process until fully combined and smooth.
Line a large baking sheet with parchment paper on the rim. Using a 1-tablespoon cookie scoop or measuring spoon, scoop 24 portions of oat mixture onto the prepared baking sheet.
Using clean hands, shape each portion into a ball. Serve immediately or refrigerate up to five days covered
To make ahead Refrigerate up to five days.
Note If your dates are not super soft, you can place them in a dish and cover with hot water. Let it sit for 10 minutes then drain.