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Chai Pumpkin Espresso Bliss Balls
Prep Time
20 mins
Total Time
20 mins
Servings: 12 - 15 balls
Author: Christine | Mid-Life Croissant
  • 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
  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.