Naturally sweetened, peanut butter-chocolate pumpkin energy balls for a fall treat!
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These pumpkin energy balls have that crave-worthy peanut butter-chocolate flavour we love, they’re packed with protein, and they deserve a spot on your favourite Mid-Afternoon Pick-Me-Up Snack List. Best of all, they’re a great way to use up that bit of leftover canned pumpkin after you’ve made this Greek Yogurt Pumpkin Cheesecake Mousse or these Creamy Pumpkin Pie Overnight Oats.
Truthfully, I didn’t make these for myself. I made them for my grandchildren. They love peanut butter, but because of their classmates’ severe allergies, they can’t take peanut butter in their school lunches. These pumpkin energy balls let them have the peanut butter they love, all wrapped up in a pumpkin spice flavoured energy ball.
And if you don’t like (or can’t eat) peanut butter, or if you’re following a paleo diet, these energy balls are just as tasty made with almond butter. My youngest granddaughter loves chocolate as much as her mother does, so I’m hoping these will be a hit with her.
These pumpkin energy balls come together quickly in a food processor. Process the dates, pumpkin purée, peanut butter and spices, then add hemp seeds and chocolate chips, form into balls, and roll in crushed pecans or coconut. They’ll keep fresh in the fridge for over a week, ready to grab when you need a boost of energy. One totally satisfies!
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These pumpkin energy balls have that crave-worthy peanut butter-chocolate flavour, they're packed with protein, and they make an ideal afternoon snack.
- 1/4 cup pecan crumbs
- 1/4 cup unsweetened shredded coconut
Put all ingredients except hemp seeds and chocolate chips in a food processor and process until well blended and mixture forms a ball. Remove lid, break dough apart, add hemp seeds and chocolate chips. Pulse a few times, just until incorporated into the dough.
Roll into 1 inch balls in the palm of your hands. Roll half the balls in ground pecans and the other half in coconut. Chill. Store in refrigerator.