Description
pumpkin pie bliss balls FREEZER FRIENDLY MAKES 30 BLISS BALLS CAN BE MADE ‘NUT-FREE’
Scale
Ingredients
- 1 cup (100 grams) rolled (traditional) oats
- 1 cup (120 grams) pecans (nut free version substitute with an extra 1 cup (100 grams) rolled oats) PLUS extra crushed pecans (or shredded coconut) to decorate
- 1 1/2 cups (165 grams) almond meal, ground almonds (nut free version substitute with 1 1/2 cups (150 grams) shredded coconut)
- 1 1/2 cups (225 grams) pumpkin puree
- 1/2 cup (65 grams) pumpkin seeds (kernels)
- 6 medjool dates, pitted
- 1/3 cup (80 ml) coconut oil, melted and slightly cooled
- 1/4 cup (60 ml) pure maple syrup (optional)
- 1 teaspoon vanilla bean paste (or extract)
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon mixed spice, ground
- 1/4 teaspoon ginger, ground
Instructions
- Place the oats, pecans, almond meal, pumpkin puree, pumpkin seeds, dates, coconut oil, maple syrup, vanilla, cinnamon, nutmeg, mixed spice and ginger into the large bowl of a food processor. Blitz for 1-2 minutes or until thoroughly combined. Using oiled hands, take heaped teaspoons of the mixture and roll into balls. Roll each bliss ball in crushed pecans (or shredded coconut) to decorate. Store in the freezer. Will keep for up to 3 months.
- NOTE: If required, place the bliss ball mixture into fridge to firm up for a half hour (this makes rolling the bliss balls easier).