Pumpkin Maple Syrup Peanut Butter Balls
I am so excited to bring you this recipe for Pumpkin Maple Syrup Peanut Butter Balls. Or Fall in a ball! These tasty guilt free, bite sized deliciousness are not only all the flavors of Fall, but vegan, gluten free, and packed full of fiber and protein. They can be adapted easily to cater to a variety of flavors.
This recipe is quick, simple and really healthy. The base is made with wholesome rolled oats, pumpkin puree, protein packed chia seeds and hemp hearts. Along with oohy gooey natural peanut butter, maple syrup, vanilla and spices. If you think this can’t get any better.. these are raw no bake. Which means you get all the goodness of enzymes from the pumpkin puree. I recommend using organic ingredients where possible.
Give these a try…
Don’t be scared off by ingredients you may have not used before.. I know things like chia seeds and hemp hearts may not be standard in everyone’s pantry but the should be.
These are both nutritional power-houses, and can be used in and on everything from smoothies, to yoghurt and even salads and these wonderful Pumpkin Maple Syrup Peanut butter balls. Both of these ingredients are easy to find and if you shop at an natural grocers you can find these in bulk, which saves you money. You can read more nutritional detail on these here
Depending on your preferences, you can swap out the peanut butter for any kind of nut or seed butter. Use agave nectar or honey instead of maple syrup, and adjust the level of sweetness.
Have fun experimenting and make these with cacao nibs or chocolate chips, for a festive seasonal touch you could add orange zest and cranberries. Today I had raisins on hand. I think coconut would also be amazing.
Perfect for breakfast on the go, a mid morning snack and lunch boxes. Kids of all ages will love them!
Recipe
Pumpkin Maple Syrup Peanut Butter Balls
Prep time: 15 mins
Cook time: 0 mins
Yields Approx. 24 Balls
Ingredients (use organic where possible)
- 2 cups of uncooked old-fashioned rolled oats**
- 1/2 cup of natural peanut butter (or preferred nut/seed butter)
- 1/2 cup of organic pumpkin puree
- 1/4 cup of chia seeds
- 1/4 cup of hemp hearts
- 4-5 Tbsp. of maple syrup (or preferred sweetener)
- 1 tsp of vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice (adjust to taste)
- 1/8 tsp salt
- 1/2 cup of raisins (or preferred option*)
*May be substituted with chocolate chips, cacao nibs, dried cranberries, coconut. (1 tsp of orange zest can be added to your chosen combination).
**Be sure to choose gluten free oats if avoiding gluten. Although oats are naturally gluten free cross contamination can occur during processing.
Instructions
- In a large glass bowl combine all ingredients and stir well to combine.
The mixture should be sticky and slightly moist. It should form balls easily. The oats and chia seeds will absorb an excess moisture over time.
2. Using a spoon (I used a large dessert spoon,) scoop up enough of the mixture to form into a bite sized ball.
3. Place in the palm of your hands and roll to form a ball. Repeat with the remaining mixture.
These delicious Pumpkin Maple Syrup Peanut Butter balls will keep for up to two weeks in an airtight container in the fridge. They also freeze well (if there are any left!)
I would love to know what you think and hear about your tasty combinations.
If you enjoyed this post you may also like Decadent chia seed pudding recipe and Spooktacular Halloween fun in the bathroom
Thanks for stopping by.
Dxx
I’m trying this recipe! It looks delicious, and I love the instructional video!
Let me know what you think 🙂