Site sponsored by Good Health Naturally

No Bake Pumpkin Pie Balls

These Pumpkin Pie Balls require no-baking and are ready to eat in 15 minutes. Vegan, gluten-free, loaded with protein and contains natural sugars only.
**If you would like to store these balls for a longer time, place the balls you would like to save in the far back of your refrigerator, uncovered and untouched! During the process the balls will start to look a little soggy, but once left in the refrigerator for a day or two the coconut sugar will harden on the balls and they will keep for up to two weeks. Patience is key!**

No Bake Pumpkin Pie Balls
Prep Time15 minsDifficultyBeginnerYields1 Serving
Pumpkin Pie Balls
 1 cup oat flour, gluten-free
 1.25 cups almond flour
 3 tbsp maple syrup
 0.33 cup pumpkin puree
 0.50 tsp cinnamon
 0.50 tsp pumpkin pie spice
 0.25 tsp sea salt
 0.50 tsp vanilla
Coconut Sugar Coating
 0.25 cup coconut sugar
 0.25 tsp cinnamon
 0.25 tsp pumpkin pie spice
1

In a large bowl combine oat flour and almond flour. Toss to combine.

2

Add remaining pumpkin pie ball ingredients and mix until well incorporated, using your hands towards the end to ensure even mixing.

3

In a small bowl combine coconut sugar, ¼ t. cinnamon and ¼ t. pumpkin pie spice. Toss to combine.

4

Scoop out 1 ½ to 2 tablespoons of pumpkin pie ball mixture. Roll into a ball.

5

Place pumpkin pie ball in the coconut sugar bowl and roll to completely coat it. Place on a large plate or baking sheet.

6

Repeat the above two steps with the remaining pumpkin pie ball mixture.

7

For best texture, serve immediately. Pumpkin balls stay great at room temperature for 2-3 days. Make sure to not store the balls in an airtight container or the pumpkin will make the balls get very soggy.

Category, Cuisine
Rating
Share

Recipe Credit Source: https://www.evolvingtable.com/no-bake-pumpkin-pie-balls-gluten-free-vegan/

Ingredients

Pumpkin Pie Balls
 1 cup oat flour, gluten-free
 1.25 cups almond flour
 3 tbsp maple syrup
 0.33 cup pumpkin puree
 0.50 tsp cinnamon
 0.50 tsp pumpkin pie spice
 0.25 tsp sea salt
 0.50 tsp vanilla
Coconut Sugar Coating
 0.25 cup coconut sugar
 0.25 tsp cinnamon
 0.25 tsp pumpkin pie spice

Directions

1

In a large bowl combine oat flour and almond flour. Toss to combine.

2

Add remaining pumpkin pie ball ingredients and mix until well incorporated, using your hands towards the end to ensure even mixing.

3

In a small bowl combine coconut sugar, ¼ t. cinnamon and ¼ t. pumpkin pie spice. Toss to combine.

4

Scoop out 1 ½ to 2 tablespoons of pumpkin pie ball mixture. Roll into a ball.

5

Place pumpkin pie ball in the coconut sugar bowl and roll to completely coat it. Place on a large plate or baking sheet.

6

Repeat the above two steps with the remaining pumpkin pie ball mixture.

7

For best texture, serve immediately. Pumpkin balls stay great at room temperature for 2-3 days. Make sure to not store the balls in an airtight container or the pumpkin will make the balls get very soggy.

No Bake Pumpkin Pie Balls

Leave a Reply