These pumpkin flavored bliss balls are a healthy snack that'll keep your sweet tooth in check. Raw pepitas and walnuts get ground up with warming chai spices, rolled into a ball and dusted with almond flour, cinnamon and espresso powder. After 15 minutes in the fridge, they're good to go. No bake. Vegan. Gluten Free.
Chai Pumpkin Espresso Bliss Balls
Prep Time
20 mins
Total Time
20 mins
 
Servings: 12 - 15 balls
Author: Christine | Mid-Life Croissant
Ingredients
  • 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
For the Coating:
  • 1/4 cup crushed raw pepitas
  • 2 tablespoons almond meal
  • 1/2 tablespoon ground cinnamon
  • 1/2 tablespoon espresso powder
Instructions
  1. In bowl of food processor, combine pepitas through oats.
  2. Process until nuts and oats are ground up but there's still plenty of texture.
  3. Add spices, cinnamon through cardamom, and process until well combined.
  4. In a mixing bowl, combine nut/oat mixture with the pumpkin puree.
  5. Stir to combine well. Mixture will be sticky but that's ok. It firms up in the fridge.
  6. Roll mixture into small balls, about 1/2 inch in diameter and place on lined baking sheet or dish.
To Coat:
  1. Roll balls in crushed pepitas to coat. Press into the surface to make them stick if necessary.
  2. In a small bowl, combine almond meal, cinnamon and espresso powder.
  3. Roll balls in the coating to cover lightly.
  4. Refrigerate balls for at least 15 minutes before serving.