It’s that time of year when you want pumpkin spice and everything festive and nice 🙂
Years (literally, two years) since last I shared a Pumpkin Recipe, this fall I’m making TWO pumpkin recipes that are fool proof!
Inspired by a new gut health regime, I wanted to make an easy-to-grab snack for before my Barry’s Bootcamp classes in int the afternoon to tie me over until dinner.
For the record, I’d never make any “ball” recipes until this week, and it took one round of not-so-great balls until I realized what I was missing. The key? PUMPKIN!!!
Why do you want to make this recipe?
- it will provide you with omega 3s and 6s (fats to promote brain health, asthma, mood and digestion)
- they are grain free, no need to worry about gluten
- they use natural sugars from raw honey and dates (you can tweak the amount to increase/decrease sugar)
- use hemp seeds which benefit heart health, immunity and also offer omega 3s and 6s
- Vital Proteins Collagen is included to promote skin health
- maca for energy and mood benefits
- THEY HAVE PUMPKIN IN THEM!!!!!
Without further adieu here’s a rough draft* of the recipe.
- Maca powder 1/4 to 1/3 cup
- 1.5 tbsp almond butter – smooth
- 1.5 tbsp vanilla protein almond butter (it’s OK to just use one form of almond butter)
- 1/2 cup raw almonds
- 1/3 to 1/2 cup salted walnuts
- 1/4 cup of MCT oil (vanilla flavors or plain)
- 1 cup of pumpkin
- 4-8 dates (depends on how sweet you want it. If you use fewer dates, use more pumpkin)
- 1-2 tbsp raw honey.
- sea salt
- pumpkin pie spice
- 3 tbsp hemp seeds
- 3 scoops of collagen powder
- 2 scoops of Tripact Protein powder (coupon 20% off “daretomove2”)
***I threw everything from my “super food/supplement” cabinet in the mix. You can make it with just pumpkin almond butter and hemp or chia seeds + honey OR dates. But in my opinion, the more ingredients the merrier
Dump all the above into a blender or food processor. Sprinkle in salt and pumpkin pie spice as I go. My blender isn’t the greatest so sometimes melting the honey first helps blend.
Blend for 30 seconds, stir, blend again, until you have a gritty mixture. It is OK to have some chunks.
Roll into balls, whatever size you prefer, and because they are gooey at first, I place mine in mini-muffin tins, and place in the fridge for 15 minutes before consuming.
***This is a rough draft because I didn’t measure properly. If you like or dislike any ingredient you can add or subtract the amount of each ingredient you use! 😉