Pumpkin Coffee Balls

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Mary Ann Addis

Mary Ann

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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 mins
Total Time10 mins
Course: Snack
Keyword: almonds, cinnamon, coconuts, coffee, espresso, gluten-free, healthy, nuts, pumpkin, Vegan
Servings: 4


  • ½ cup pumpkin pureé
  • 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


  • 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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