Low-Sugar Pumpkin Walnut Balls

Low-Sugar Pumpkin Walnut Balls

 
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I've been experimenting a lot lately with these satisfying little balls of goodness, inspired by Lee from America's "coconut fat balls". I thought I'd share my autumnal take on them today. They're super high in healthy fats (including omega 3's- yay!) and low in sugar, which is something that can be hard to find in a typical "bliss ball" recipe. I love them dearly because I can munch on them after dinner and they won't cause a huge spike in my blood sugar right before bed. And for the record, these would make a great replacement for those little individually wrapped candy bars that are everywhere right now. (Don't fall into the Halloween sugar marketing trap! Eat a pumpkin walnut ball instead!)

In the bowl of a food processor, combine...

  • 1 cup coconut shreds
  • 3 medjool dates, pitted
  • 1 cup walnuts
  • 1/4 cup cashew butter
  • 1/4 cup coconut oil
  • 1/4 cup pumpkin puree
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup almond/cashew milk

    Process dough until you have a wet, sticky, uniform mixture that holds together when you roll it into a ball. You may need to add more milk, tablespoon by tablespoon, until the mixture comes together nicely. Roll dough into bite sized balls and place in a container in the freezer to set for at least 30 mins. I usually leave them in the freezer and let them thaw individually when I'm ready to eat one, but you can also store them in the fridge. Enjoy, lovies!
 

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