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This season, Fall in love with these delicious pumpkin energy balls, made with pumpkin puree and the newest member of the Latomi Farm family: nut butter with almonds and peanuts.

These energy balls are soft, naturally sweetened with dates, rich in taste, and highly aromatic. They are easy and quick to make, a perfect snack or dessert, both for kids and adults. They are an extra healthy way to keep the energy levels up or satisfy your sweet tooth cravings.

🤔 About Latomi Farm

Latomi Farm is a business family created by Elias and Maria. Two agronomists, who grow their own almonds and they produce certified vegan nut butter. Plus, they are using 100% Greek nuts!

To make these absolutely Falling In Pumpkin Energy Balls, I used the almond and peanut butter combo for its semi-liquid texture and its sub-sweet character.

At Foodathlon, we always look for healthy, easy-to-grab, and carry snacks, with no additives. That's why this nut butter is perfect for this recipe. It does contain palm oil, salt, or sugar.

📝 Ingredients of the pumpkin energy balls

Nut butter: I use Latomi Farm nut butter with almonds and peanuts because it adds a strong note of peanut flavor, that pairs perfectly with pumpkin puree. And as a bonus, you get a gentle almond aftertaste.

Pumpkin puree: I use Foodathlon's homemade pumpkin puree in this recipe. Fresh, with no preservatives, makes the energy balls moist and flavorful.

Sweetener: Medjool dates are perfect because they are large and add an almost caramel sweet flavor, making the energy balls naturally sweetened.

Oats: I added gluten-free, old-fashioned oats to the recipe to make it not only vegan, but also gluten-free.

Pumpkin pie spice: We make our own pumpkin spice blend. Cinnamon, nutmeg, ginger, and clove are great for adding a cozy, warm, and a bit spicy Fall flavor.

Nuts: Add any kind of nut that you like. Pecan, walnuts, or almonds work perfectly for this recipe.

👩🏻‍🍳 Tips & tricks

Blend together the nut butter, dates, and pumpkin puree in a food processor or blender. This process helps to combine the ingredients, much more easily.

Use ¼ cup chia seeds or flaxseeds into the mixture, if you want to add extra fiber to the energy balls.

If you want to cover the energy balls with chocolate, melt 190g (6.7 oz) chocolate in the microwave/bain-marie and dip the balls before placing them in the freezer.

Chilling the dough makes it easier to handle and roll without getting sticky.

Use a cookie scoop or your hands to roll the energy balls.

🍽 How to serve the pumpkin energy balls

Serve the energy balls as a snack, pre/post-workout treat, or dessert:

Plain
Rolled in finely chopped nuts of choice
Add white, dark, or milk (if consuming dairy) chocolate chips
Dipped in melted chocolate of choice

🥡 How to store the Falling in pumpkin energy balls

These energy balls are made with fresh ingredients so it is better to store them in the fridge or in the freezer.

Store the energy balls in an airtight container, in the fridge, for up to 2 weeks.

Freeze the energy balls in an airtight container, for up to 3 months. You can have them immediately out of the freezer or let them warm up at room temperature.

😋 Do you need more energy?

Check also these healthy snacks:

📜 Recipe

Falling In Pumpkin Energy Balls

GeorgiaDm

Amazing pumpkin energy balls. They are quick and easy to make, need no-bake, naturally sweetened, super healthy, and delicious. The perfect Fall snack!!

Print Recipe Pin Recipe

Prep Time 10

Cooling time 30

Total Time 40

Course Dessert, Snack

Cuisine Greek

Servings 30 energy balls

Calories 99 kcal

Equipment

Food processor or blender

Ingredients

240 g/8.46 oz rolled oats gluten-free
250 g/8.8 oz Medjool dates pitted
150 g/5.29 oz pumpkin puree
150 g/5.29 oz peanut & almond butter Latomi Farm
30 g/1.05 oz pumpkin seeds
32 g/1.13 oz nuts of choice pecan
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon ginger powder
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon sea salt fine

Instructions

Cut the dates in quarters. If they are dry, soak them in hot water for ~ 10 minutes, then drain the water and pat dry them.
Add the date pieces, peanut & almond butter, and pumpkin puree into a food processor. Process until well combined.
Next, add the rolled oats, spices, nuts of choice, vanilla extract, and pumpkin seeds, and pulse until combined.
At this point, you can add 53g (⅓ cup) chocolate chips (optional). Stir, with a wooden spoon, until they are evenly mixed.
Scoop about 1 to 1 ½ tablespoon of the mixture and roll it into a ball. Repeat for the rest of the mixture. If the mixture is too sticky, place it in the freezer for about 10 minutes to firm up a little bit.
Optional: Dip the balls in melted chocolate, or roll them over finely chopped nuts of choice or have them plain.
Place the prepαred energy balls, in the freezer, for 20 minutes, until firm.
Enjoy 😀

Notes

Use ¼ cup chia seeds or flaxseeds into the mixture, if you want to add extra fiber to the energy balls.

If you want to cover the energy balls with chocolate, melt 190g (6.7 oz) chocolate in the microwave/bain-marie and dip the balls before placing them in the freezer.

Store the energy balls in an airtight container, in the fridge, for up to 2 weeks.

Freeze the energy balls in an airtight container, for up to 3 months.

If you follow a gluten-free diet, be sure that the oats and spices are certified gluten-free.

Use a cookie scoop or your hands to roll the energy balls.

Keyword blissballs, easy, energy balls, energy bites, pumpkin pie, pumpkin spice, quick, raw

🍋 Nutrition facts

Calories are calculated for the plain energy balls.

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