Alright, I'll admit it. I am just a girl who loves fall and every consumerist notion associated with it - including the total glorification of pumpkin. But in pumpkin's defense, its nutrition packed and easy to incorporate into tons of different recipes. Fall inspires me to get cooking as we all start craving warmer, cozy dishes. While laying in bed the other night, I remembered I had an open can of pumpkin puree and started thinking of ways to use up the bit I had left - thats when energy bites popped into my mind. I have two other recipes for this type of treat (which you can find here) but I thought this was festive and unique enough to earn a post as well.

Biting into one of these babies is kinda like having a bite of pumpkin pie, you are hit with the same flavor profile but with a lot more texture, fiber and micronutrients. With supporting ingredients like oats, almonds, dates, sunflower seeds, and of course loads of pumpkin spice you really can't go wrong. A lot of energy bite recipes include a ton of fatty coconut oil and nut butters but I like how these are a bit lighter in that department, you still get the richness from the ground nuts and seeds but they have a bit better bite to them as far as I am concerned. 

Make these in lue of trail mix as fall foliage scouting snack or as the perfect grown up alternative to sugary Halloween candy as you get all of the energy and indulgence with none of the crash or guilt (unless you eat 6 in one sitting like yours truly). If you're brining these to a party, you could press them into a pan and make squares or coat them in a little chocolate for a pumpkin spice truffle...options, people, options! 

Anyway, onto the recipe...

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Serves: 24-26 1.5" bites • Prep Time: 20 minutes


  • 1 cup of rolled oats, ground in a food processor
  • 1/2 cup almonds or walnuts, ground in a food processor
  • 1/2 cup sunflower or pumpkin seeds (or both), ground in a food processor
  • 15-20 large, pitted Medjool dates, blended in a food processor
  • 1/4 cup pumpkin puree (from a can, or a roasted pumpkin)
  • 1/2 cup whole rolled oats
  • 1/4 cup whole pumpkin seeds
  • 1 tbsp. pumpkin spice (I used Trader Joe's brand)
  • 1 tbsp. cinnamon
  • 1/2 tsp. vanilla
  • 1 tsp. fresh grated ginger
  • 2 tsp. chia seeds
  • 1/2 tsp. salt

Optional:

  • 1-2 tbsp. maple syrup if your mixture isn't sticky or sweet enough for you... or if you just really love that flavor
  • 1/4 cup ground pumpkin seeds, to roll the balls in
  • Add ins like coconut flakes, hemp seeds, goji berries, peanut butter, cacao nibs, etc.

1. Blend the oats in a food processor until you reach a fine flour-like texture and add to a bowl. Do the same for the nuts and seeds and add to a bowl. Then blend the dates into a paste. It's important to do each separately do achieve the finest texture - it takes a little patience but is well worth it. 

2. Add the oats, almonds and seeds back into the food processor with the dates and the pumpkin puree - blend to combine. This may take some working with a spatula but the pumpkin should help to move it along. 

3. Once the mixture is combined, remove it from the processor and put it in a bowl. Work in the whole oats, seeds, pumpkin spice, cinnamon, salt, chia seeds and ginger with your hands til everything is evenly distributed. The mixture should be somewhat crumbly in the bowl but form together nicely when pressed between your fingers. 

4. Roll into 1.5" balls and place in the fridge to set up. I found the flavors are better the next day but they should be ready to go after chilling for a half hour or so.

 

LOVE & LIGHT, LIVECLEAN KITCHEN