Chia Leah Pumpkin Power Balls
18 balls (9 servings)
1/3 cup pitted dates (about 4-5 dates)
1 cup oats
¼ cup toasted pecans (or raw) or sub in almonds or skip nuts
¼ cup toasted pumpkin seeds (or raw)
1/3 cup pumpkin puree
1 tsp coconut oil
1 tsp maple syrup or honey
1 Tablespoon chia seeds or ground flaxseed meal
2 tsp pumpkin pie spice (or 1tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
1 tsp vanilla extract
Dash kosher or Himalayan seasalt
Optional: add ¼ cup dark chocolate chips.
Put dates in food processor fitted with steel blade. Pulse until dates are chopped small. If you don't have a food processor, you can put these in a blender but know that the clean up is sticky.
Add the rest of the ingredients and pulse until oats are in small pieces, not totally smooth, (if adding chocolate chips, wait to add until after you’ve pulsed other ingredients and just mix them in gently with a spoon.
Taste and add 1 tsp more of maple syrup or honey if more sweetness is desired.
Transfer the mixture to a bowl. Roll dough into 18 balls and place on parchment paper on a cookie sheet and put in the freezer for at least 30 minutes so the balls stay formed. Then, fill a tupperware or ziplock bag in fridge (up to 2 weeks) or freezer (up to 2 months).