Indulging in a sweet midday snack is a must in my book. As long as the snack is slightly sweet while providing a bit of pepper in my steps, I’m one happy teacher. Each bite of these pumpkin coffee bites is scrumptious and energizing. Since they freeze very well, make a large batch, and pack a few for your lunch kit or enjoy with a hot tea as a post-dinner dessert. The kids will love them too!

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Pumpkin Coffee Balls

I'm a teacher, and having a few of these pumpkin balls have been a delight to have to keep my energy up and going.

Active Time5 minutes mins

Total Time10 minutes mins

Course: Snack

Keyword: almonds, cinnamon, coconuts, coffee, espresso, gluten-free, healthy, nuts, pumpkin, Vegan

Servings: 4

Equipment

• Food processor

Ingredients

• ½ cup Pumpkin Puree
• 1 tbsp Espresso Coffee
• 1 cup Dates, pitted
• ¾ cup Coconut Flakes, small
• 1 cup Almond flour
• ¼ tsp Cinnamon
• ¼ cup Hemp Hearts Seeds
• ¼ cup Almonds, raw
• ¼ cup Dark Chocolate Chips
• 1 tbsp Coconut Oil, not melted
• pinch Kosher Salt

Instructions

• In a food processor, add the dates, almonds, and dark chocolate chips and pulse until a paste is formed.
  
• To the paste, add the pumpkin, ¼ of the coconut flakes, Hemp hearts, coconut oil, cinnamon, and almond flour. Give it a few pulses until combined. It will be slightly sticky, but if it's too sticky, add more almond flour.
  
• Roll out a ball in your hands, about 1 to 2 tablespoons, and roll in the remaining ½ cup of coconut flakes.
  
• Let them firm up either in the freezer or the refrigerator for 10 to 15 minutes.
  
• These pumpkin balls will keep in an airtight container for up to a week. Enjoy for breakfast or an afternoon snack!
  

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