Pumpkin Pecan Pie Balls

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This post was created in partnership with Bob’s Red Mill.

Maybe it’s just me but these cooler temps here are making me extra excited for October, Canadian thanksgiving is right around the corner (you know I’ll be sharing my sweet potato cinnamon pecan casserole!), pumpkin spiced everything, and the thought of the colour of the leaves changing is making me extra giddy for my favourite season!

The days have been getting shorter around here, and even though there are still 24 hours in the run of the day, I still find myself having less time to cook or do general life things. That’s where quick snacks like balls come in handy rather than being stood over in the kitchen fixing something every time I want a nibble.

Naturally with the temperatures dipping and the other signs of fall amongst us I decided to combine my two favourite things into a ball; pumpkin spice and pecan butter which I’ve dubbed as pumpkin pecan pie balls. The perfect mid afternoon pick-me-up to satisfy hanger or for an after dinner sweet paired with a piping mug of golden milk or tea. Anyway you want to enjoy these little pie balls they don’t disappoint.

Pumpkin Pecan Pie Balls

Print the recipe HERE

Makes: 15

  • 1 1/2 cups Bob’s Red Mill Extra Thick GF Rolled Oats

  • 1/4 cup raw pumpkin seeds

  • 1/4 cup sunflower seeds

  • 4 medjool dates

  • 1/2 cup pumpkin puree

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon

  • 1 tsp allspice

  • 1/2 tsp cardamom

  • 2 Tbsp maple syrup

  • 3 tsp pecan butter

  • 1/3 cup shredded coconut

  • 1/3 cup chocolate chips (melted)

    Method: Place the rolled oats and seeds in the food processor. Pulse them until broken down almost into a flour. Add the dates in and pulse for a further minute. Add the maple syrup, cinnamon, cardamom, all spice, pecan butter, and shredded coconut in. Pulse until all the ingredients stick together. Roll into 15 balls and drizzle with chocolate (optional), keep in an airtight container in the fridge.

Latest, FoodEmma HyslopComment