Did you know that the Starbucks Pumpkin Spice mixture for their infamous latte contains dairy? No, I didn’t either until I was looking up vegan-friendly Starbucks specials. I used to love a PSL come the autumn. It was literally: first day of autumn weather, first time I allowed myself a Pumpkin Spice Latte. Well, that’s not going to happen any more, so I’ve created these far more nutritious, sugar free Pumpkin Pie Energy Balls instead.
I like to eat one or two of these pumpkin pie energy balls when I’m having a bit of a slump – usually about 10 o’clock in the morning and/or three o’clock in the afternoon. I’ve also been known to slice a them in half, or into chunks and pop them on top of smoothie bowls and porridge. They give that little bit of added texture that makes the smoothies or oats next level amazing.
Blitz and go
By far and away the best thing about these is how freakin’ easy they are to make. Like, seriously. Chuck the nuts and seeds in a blender. Blitz. Chuck everything else in. Blitz again. That’s about as complicated as it gets. Being healthy doesn’t have to mean slaving over a stove for hours or getting super complex with ingredients lists and methods… at least, not in my house. I mean, who has time for that these days?
A taste of Christmas in Pumpkin Pie Energy Balls
One of the most popular comments from my
colleague trials taste-testers was along the lines of “they taste like Christmas!” and they really do have that taste of the winter months about them. Probably because it’s from sort of, October onwards that cinnamon, nutmeg and cloves get used like they’re going out of fashion by basically everybody. It’s the seasons of pumpkin pies and cinnamon rolls and hot chocolate and hot apple cider. Which makes it also the perfect time to make these pumpkin pie energy balls – they’re on trend, in season and a “little bite of Christmas”. Yay!
Pumpkin Pie Energy Balls
- 70 g almonds ~½ cup
- 70 g pumpkin seeds ~½ cup
- 5 medjool dates, pitted ~95g, without pits
- 45 g raisins ~⅓ cup
- 2 tbsp water
- ¾ tsp cinnamon
- ¼ tsp ground mixed spice
- ⅛ tsp ground ginger
- ⅛ tsp nutmeg
- Add the almonds and pumpkin seeds to a food processor and blitz until quite small.
- Add the remaining ingredients and blend until it starts to form a dough-like substance, but you can still see nut & seed chunks.
- Remove to fridge for 15-30 minutes - this is optional, but makes shaping easier. The longer you leave the mix, the less sticky it will be.
- Divide into small balls - about a tablespoons worth - and roll until smooth.
- Keep in an airtight container in the fridge to keep them from getting sticky, or on the counter if they won't last that long anyway.