These healthy, no bake peanut butter pumpkin energy balls are loaded with all the good things and are perfect for snacking and meal prepping. Ready in 10 minutes and are gluten free and vegan.
Snacking is a thing in our household. Especially when life gets busy and we are on the go.
But I just can’t get on board with buying a ton of energy bars for us to snack on because I don’t love some of the ingredients in them AND the wrappers make so much garbage. ??♻️
That’s where energy balls come in. You can pretty much put anything you want in them. The base is peanut butter (or whatever nut or seed butter you love). Simply add all of your favorite add-ins like nuts, seeds, oats, coconut shreds, spices, etc.
Here’s what I put in these Peanut Butter Pumpkin Energy Balls:
- peanut butter
- maple syrup (or honey)
- gluten free rolled oats
- flax seed meal
- chia seeds
- coconut shreds
- mini chocolate chips
What’s so great about energy balls?
Energy balls can be whipped up in just a few minutes. They are incredibly versatile and can be tailored to your personal tastes and dietary needs. They are great for snacking and can be meal prepped ahead of time. They last for about a week in the fridge and can be frozen for about 3 months.
Do I have to use peanut butter?
No, you can use any nut or seed butter that you like. Just be sure it’s creamy and runny.
What else can I add to my energy balls?
- almond butter, cashew butter, or sunflower butter
- chopped almonds, cashews, walnuts, pecans, or macadamias
- hemp seeds
- raisins or cranberries
- dried apricots, figs, mangoes, or apples
- cacao nibs
- mashed banana instead of the pumpkin puree
- collagen peptides or your fav protein powder
These little energy balls are on regular rotation around here now that it’s Fall. I usually double the recipe and store them in the freezer. They’re perfect for little one’s lunches and for taking with me on the go.
Who needs a store-bough energy bar with a stupid wrapper that ends up in the land fill? Homemade energy balls are WAY better for you, more delicious, and more fun to eat. And better for the Earth. ?
OK, so are you sold? Are you going to make a batch and see for yourself? Hope you love them. ❤️
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- 3/4 cup natural peanut butter (like this)
- 1/4 cup plus 2 tbsp pumpkin puree (like this)
- 3 tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (THIS is my fav brand)
- 1 and 1/2 cups gluten free rolled oats
- 1/4 cup flaxseed meal (like this) (or sub 1/4 cup almond flour)
- 2 tbsp chia seeds (I like THIS brand)
- 1/4 cup unsweetened shredded coconut (like this)
- 1/4 tsp salt
- 1/3 cup mini chocolate chips (I use THIS dairy and soy free brand)
- Whisk together peanut butter, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Set aside.
- In a food processor, pulse oats several times until broken up but not powdery. How chunky you want your oats is a personal preference.
- Add oats, flaxseed meal, chia seeds, shredded coconut, and salt to peanut butter mixture. Mix to combine. Hands work best here. Fold in chocolate chips.
- Roll into 24 balls. Using a mini ice cream scoop will help keep them uniform.
- Store in air-tight container in fridge or freezer
I like Primal Palate Pumpkin Pie Spice or you can make your own: 2 teaspoons cinnamon, 1/2 tsp ginger powder, 1/4 teaspoon nutmeg, 1/4 teaspoon all spice, and 1/8 teaspoon clove powder. Use 1 teaspoon of this mixture for this recipe.
THIS is the ice cream scoop set that use for making balls. I use the smaller of the three.
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