Pumpkin is this season’s super squash and eating with the seasons is key for good health and vitality. These bite-sized, no-bake, dairy-free pumpkin treats make for a healthy, blood-sugar balancing snack that will keep mid-afternoon sugar cravings at bay and will fuel your body with the right set of nutrients for long lasting energy. What makes these snacks so filling and satisfying is their impressive protein and fiber content plus they’re rich in powering vitamins and minerals like zinc, iron, chromium (a natural blood sugar stabilizer), B vitamins and immune-boosting, skin-protecting antioxidants like vitamin A and C. Enjoy 1 or 2 balls as a snack or dessert or consume before or after a workout.
Medjool Dates: 1 cup, pitted (about 10)
Pumpkin seeds: 1/2 cup
Almonds: 1/2 cup
Chia Seeds: 1 tbsp
Flax Seeds: 1 tbsp
Organic Rolled or Steel-Cut Oats: 1 1/2 cup grounded
Pumpkin Puree: 1/2 can
Almond Butter: 1/4 cup
Dark Chocolate Chips (optional): 1/4 cup
Shredded Coconut (optional): 1/4 cup
In a food processor, combine the pumpkin seeds, almonds, chia seeds, flaxseeds and oats. Process until all ingredients are grounded up. Transfer mixture to a bowl.
Rinse the food processor and add the medjool dates, pumpkin puree and almond butter. Process until a smooth, creamy consistency is reached.
Add the wet ingredients to the dry ingredients and mix with a wooden spoon until well combined. Fold in the chocolate chips.
Place batter in the fridge for about 30 mins to chill.
Form batter into 1-inch (2.5 cm) balls and roll half of them in shredded coconut, coating balls completely.Transfer to a baking sheet and refrigerate for a few hours or overnight.
Keep chilled, or freeze in an airtight container for a few months (though I guarantee they won’t last that long!).
Enjoy 1 or 2 for a snack or dessert.
By: Beata Rydyger BSc RHN, She Lives Clean
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