Tis the season, no? I’ve been seeing Pumpkin Balls pop up here and there, and I decided to try my own.
I will say that these fall into the category of totally yummy, but…healthy 😉 I want to make the distinction, because I do love myself a decadent dessert!! This is not that. However, Maya chowed them down, and I love that I can make her things that she things are a total treat that are still healthy!
They are nut free, gluten free, and dairy free. So, once again…safe to take to preschool or daycare!Ingredients (Makes 12)
1/2 cup coconut flour
2 cups Organic Pumpkin Puree (got mine at Trader Joe’s)
2 Tablespoons Pure Maple Syrup
1/2 cup Sunflower Butter (can use any nut butter if you aren’t worried about allergies)
1/8 teaspoon pumpkin spice
2 Tablespoons each of coconut sugar and unsweetened coconut to roll the balls in (optional, but I liked the little added sweetness and texture :))
What to do
Mix the first 5 ingredients in a bowl, using a high powered mixer or Cuisinart.
Scoop out 1 Tablespoon amounts of the dough, and roll in your palm to form a ball.
Roll it around in the coconut sugar and coconut and set in the refridgerator to cool for at least an hour. You can eat them right away, but they are much better once they’ve firmed up!
And, because sharing is caring… We brought a few over to my parents house. Maya was a little excited 🙂
I recently posted the Dark Chocolate Peppermint Bonbons and the Raspberry Coconut Bonbons. Both were big hits, but I wanted to make a nut-free variation of those super yummy bonbons. Because these don’t have the cashew nut as a base, and more water, they freeze harder. Simply remove from freezer a while before serving and let them soften a bit.
You can use strawberries, raspberries or another berry or fruit as desired. Adding a small chunk of cooked beet adds a great deeper pink color but does not taint the taste! I promise.. tried and tested and kid approved!
1 cup coconut cream (full fat, unsweetened, comes in cans)
1 cup raspberries or other berry
1-2 Tbsp agave syrup
1 tsp vanilla
Blend everything on high for about a minute, or until really smooth.
Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
Remove patties from the molds and place into container and return to freezer.
They will keep in a covered container in the freezer for 2-3 weeks.