No Bake Pumpkin Spice Balls
Level
Easy
Time
5 Min
Servings
10-11
Published October 7, 2024 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
These pumpkin spice balls are delicious.
Made from coconut flakes, peanut butter, pure pumpkin, ground flax, spices, chocolate chips and honey these energy balls are a 2 bite snack that will quickly become your favourite fall recipe.
If you’re trying to eat healthier or naturally trying to lower inflammation, these No Bake Pumpkin Spice Balls are a better choice than any packaged snack.
These balls are made from simple ingredients and take less than 5 minutes to make. Quick and easy!
Gluten free, grain free and dairy free. Full of pumpkin-y flavour!
Try my other no bake energy balls:
Why you will LOVE these (No Bake) Pumpkin Spice Balls
- These 2 bite snacks are made from simple, pantry ingredients
- MUCH healthier than conventional packaged snacks
- Very easy to make- literally takes 5 minutes!
- This is a NO BAKE recipe!
- A ONE bowl recipe- minimizing the mess!
- No seed oils, no corn, no wheat, no refined sugars, LESS INFLAMMATION
- These energy balls are gluten free, grain free, dairy free, vegetarian.
What equipment do you need?
- 1 medium bowl
- 1 wooden spoon or spatula
- cookie scoop or large spoon
What ingredients do you need?
- 1 cup unsweetened coconut (sub GF oats)
- 1/4 cup nut butter (sub runny tahini for nut free)
- 1/4 cup ground flax (optional): added for fibre
- 1/4 cup honey or maple syrup
- 1 tsp vanilla
- 1/4 cup pure unsweetened pumpkin
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 cup chocolate chips of choice (use vegan, dairy free or sugar free for special diets)
How do I make these (no bake!) Pumpkin Spice Balls?
Step 1:
In a medium bowl, add all ingredients. Stir with a wooden spoon.
Step 2:
Using a cookie scoop, scoop out about 2 tbsp of the mixture and roll into a ball.
Step 3:
Eat right away or refrigerate. I think they taste best a little bit cold.
Store leftovers in the fridge in an airtight container for several days.
Key Ingredients & Substitutions:
- Unsweetened Coconut- Unsweetened coconut is the star ingredient in this recipe. Unsweetened coconut is high in fibre and “good” fats. Coconut is known to help modulate cholesterol profiles, improves satiety which supports weight loss, supports a healthy microbiome and enhances brain function and stabilizes blood sugar. Be sure to use unsweetened coconut. Use gluten free oats as a substitute. No longer grain free if you use oats.
- Natural peanut butter-I use Kirkland brand Natural Creamy Peanut Butter. It’s sugar free and has no hydrogenated oils. I use Kirkland brand peanut butter because they (supposedly) use Valencia peanuts which are grown in a dry climate with produces peanuts with less molds. Yes, peanut butter can contain mold (aflotoxins). Stop buying conventional peanut butter (ie the ones with the cute bears on the label) which is terrible for your health. Read the label- it’s full of sugar and hydrogenated oils which are just plain bad for you. You can do better than this. Your health is worth it. If your peanut butter is too runny you will need to add a little extra coconut. Substitute with runny tahini for nut free. Use almond butter or other nut butter if you’re avoiding peanut butter.
- Chocolate chips– I used dark chocolate chips. Use sugar free chocolate chips like Krisda Chocolatey Chips if you would like to further decrease sugar content.
- Ground flaxseeds– Flax is a nutrient powerhouse. They contain omega 3 fatty acids, which supports heart health and reduces inflammation. They are packed with both soluble and insoluble fibre, helping with digestion, gut health and promoting regularity. They are rich in lignans, which are phytoestrogens that can support hormone balance, especially in women. They have potential cancer fighting properties. Flax is an optional ingredient in this recipe.
- Honey – Keep in mind, honey is still a sugar. It is less refined than regular sugar and has some anti-inflammatory, antioxidant and antibacterial properties. Maple syrup would be a good substitute. I tried making these energy balls without honey or maple syrup but they needed something sticky to stay together. Honey works better than maple syrup because it’s stickier.
- Spices- Cinnamon, nutmeg and ginger were used to add a pumpkin-y spice to the balls. Use store bought pumpkin spice blend as a substitute for the individual spices.
How to Store these (NO BAKE!) Pumpkin Spice Balls
Store energy balls in an airtight container and keep them in the fridge.
Balls freeze well and can be eaten on demand. They will need a little time to thaw before eating.
Pumpkin Spice Balls
Equipment
-
1 medium sized bowl
-
1 glass storage container
-
1 wooden spoon
-
1 cookie scoop or large spoon
Ingredients
- 1 cup unsweetened coconut sub GF oats
- 1/4 cup nut butter
- 1/4 cup ground flax (optional): added for fibre
- 1/4 cup honey or maple syrup
- 1 tsp vanilla
- 1/4 cup pure unsweetened pumpkin
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 cup chocolate chips of choice use vegan, dairy free or sugar free for special diets
Instructions
-
In a medium bowl, add all the ingredients and stir well using a wooden spoon.
-
Using a cookie scoop, scoop out about 2 tbsp of the mixture and roll into a ball.
-
Store in a glass container with a lid. Refrigerate at least 20 minutes. Serve cold.
Notes
Substitutions:
Sub GF oats for unsweetened coconut.
Sub pumpkin spice for cinnamon, ginger or nutmeg.
Sub tahini for nut butter for nut free option.
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.