Pumpkin Fat Balls — Natalie Yonan

A fat ball is basically like any other raw ball but jam packed with good fats and with a little less dates...

This recipe is pretty much copy/pasted from one of my Instagram food heroes right now, @leefromamerica! I made some small changes to her original recipe and I also made my balls with freshly baked butternut pumpkin instead of store bought pumpkin puree. I also doubled the amount of pumpkin just because I love pumpkin so much! Pumpkin for me is a pretty recent discovery... Haha! I know, crazy! But now that I've fallen in love with pumpkin there's no turning back. Plus, you know that this is the month of "pumpkin spiced everything" right? :P

The ingredient list for this seemingly simple recipe is long AF! (as Lee would've said) Haha, but don't let that stop you. You can change all the nuts and seeds for different kinds that you've got at home and at least a third of the recipe list is just spices, so no need to panic. :)

If you choose to make this recipe with the home cooked butternut pumpkin instead of the puree, just cut the pumpkin in half and roast it in the oven for 45 minutes on 200°C open side facing down. I just coated the open sides with some coconut oil and a pinch of salt, but it's completely optional.

Pumpkin Fat Ball

Makes around 15 balls

Ingredients

1 cup unsweetened coconut shreds
2/3 cup butternut pumpkin (unsweetened pumpkin puree works just as fine)
2-3 pitted dates
1/2 cup raw cashews
1/3 cup almonds
1/4 cup raw pumpkin seeds
1/4 cup raw unsalted sunflower seeds
1 tbsp almond butter
1 tbsp ground chia seed
1" fresh organic ginger, peeled and grated
2 tsp cinnamon
1 tsp cardamom
1/4 tsp sea salt
1/4 tsp vanilla extract
1 tsp coconut sugar (optional)
1/8 tsp all spice
1/8 tsp nutmeg
2 tbsp non dairy milk
1/3 cup raw coconut butter

Instructions

Start by combining all of the dry ingredients (this means all ingredients except the milk, nut butter and coconut butter) into a food processor.
Process the dry ingredients for 1 minute until a crumbly dough has formed.
Add your coconut butter, almond butter and plant milk.
Process for another minute until well combined.
Freeze the dough for 10-20 minutes, then roll into balls and lay flat on parchment paper and freeze for a few more hours or until hard.
Store in the freezer in an air tight container for up to 3 months. Best enjoyed slightly thawed.

Hope you enjoy this recipe as much as do! I will make another batch of these delicious balls tonight and pack my freezer full. I love having healthy snacks ready...

Have a lovely week, guys. <3