Bliss balls are a healthy snack that’ll keep your sweet tooth in check. These pumpkin flavored orbs of deliciousness are layered with warming chai spices and dusted with almond flour, cinnamon and espresso powder.
This post celebrates me moving past the immaturity that has, heretofore, prevented me from ever posting a recipe with the word “balls” in it, ever. The word still sends me into fits of church giggles but this post seems like a small step in the right direction. I could’ve named these “snack bites” but I love the word (and the state of) bliss. Plus, I’m a total sucker for alliteration.
Fall has finally set down roots here in Brooklyn which means we’re fully engaged in Halloween Preparation Mode in my house.
My daughter is dressing up as Bloody Mary. The way she plans to distinguish herself from any other ghost with a white face and fake blood is to have a knife in one hand and a Bloody Mary cocktail in the other.
She’s so my daughter.
I plan to dress up as one of those freaky sisters from Kubo. I LOVE THEM. But that may require an all-nighter or two. I’d better stock up on these bliss balls!
By the way, don’t let the fact that these bliss balls are no-bake fool you. I’m spending way more time in the kitchen now that the temperature has dropped. The evidence is forthcoming.
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Lately, most of the recipes I’m concocting are pumpkin related. I’m a little obsessed with exploring its savory side.
Vegan Pumpkin Bliss Balls Recipe
In fact, you’ll probably get an energy boost from a few of these babies. That’s the espresso deepening the flavor of these bliss balls while simultaneously providing a little caffeine. Plus the fiber from the oats and nuts keeps your blood sugar nice and balanced as you enjoy this vegan and gluten free snack.
The texture is like a semi-moist, chewy cookie dough. But they’re not sticky. These bliss balls hold up well at room temperature without getting mushy or losing their shape. But they’re best plucked right out of the fridge.
In fact, it’d be great to keep a batch in the fridge in your kitchen at work. But put them in an opaque container and mark it “Poison” or they’ll disappear before you can say “Hey! Those are mine.” I may work from home but I listen to the Sporkful. I know what a jungle the workplace kitchen can be.
These bliss balls were inspired by all the healthy bites recipes over at Cotter Crunch.
Need a few more healthy snack ideas? Try my
- 1/2 cup raw pepitas pumpkin seeds
- 1/2 cup raw walnuts
- 4 large medjool dates pitted
- 1/4 cup gluten free rolled oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cardamom
- 1/3 cup pumpkin puree not pie filling
- 1/4 cup crushed raw pepitas
- 2 tablespoons almond meal
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon espresso powder
In bowl of food processor, combine pepitas through oats.
Process until nuts and oats are ground up but there's still plenty of texture.
Add spices, cinnamon through cardamom, and process until well combined.
In a mixing bowl, combine nut/oat mixture with the pumpkin puree.
Stir to combine well. Mixture will be sticky but that's ok. It firms up in the fridge.
Roll mixture into small balls, about 1/2 inch in diameter and place on lined baking sheet or dish.
Roll balls in crushed pepitas to coat. Press into the surface to make them stick if necessary.
In a small bowl, combine almond meal, cinnamon and espresso powder.
Roll balls in the coating to cover lightly.
Refrigerate balls for at least 15 minutes before serving.