PUMPKIN CHOCOLATE CHIP BALLS

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You will love my Pumpkin Chocolate Chip Balls. They are an easy to make treat without the guilt. The recipe makes about 24-32 balls (depending on size). I made these on the bigger side. The only problem is, they are so delicious it’s hard to limit to just 2 (the actual serving size). I just made a big batch of these to keep in the freezer for the week! I have a feeling they won’t last very long.

Ingredients

  • 3 cups dry, uncooked oatmeal 

  • 1 cup all-natural Pumpkin Puree (unsweetened out of can)

  • 1 cup all-natural Almond Butter (I like Time Again brand). You can substitute any healthy nut butter)

  • 2/3 cup pure raw honey (not store brand). You can also substitute natural maple syrup

  • 1/2 tsp cinnamon

  • 1/2 tsp pumpkin pie spice

  • 1/2 Tbsp vanilla extract

  • Around 4-6 Tbsp ground flax seeds (add only a little at a time and mix in. You don’t want it to be too wet or too dry)—if you don’t have this on hand you can add a bit more oats

  • 1 cup of either small chopped walnuts, chopped almonds, chopped peanuts, coconut flakes, or any combination of mix-ins that equal 1 cup total

  • 1/2 cup mini dark chocolate chips or cacao nibs (optional)

Instructions

Combine all ingredients together in a medium bowl and mix thoroughly

Roll into balls of about 1″ in diameter

Place on a cookie sheet covered in parchment paper & freeze one hour.

Store in an airtight container and keep refrigerated for up to 1 week

Enjoy!

Inspired for Clean Food Crush

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