Pumpkin Spice Energy Balls



To celebrate Fall and of course Thanksgiving weekend we have been eating fall food all month, squash, soups, apples, cinnamon and of course pumpkin spice. Although I love pumpkin spice a lot of what is availible at the stores is ready for halloween because frankly its spooky. Loaded with artificial flavors and an unbelievable amount of sugar, which is an easy way to ruin a holiday. The best way to enjoy pumpkin spice everyday is to make your own spice mix with organic non-irradiated spices (i love Simply Organics). Just mix 1 tsp of cinnamon, 1/4 tsp of ground nutmeg, 1/4 tsp ginger and 1/8 tsp of ground cloves. This works great to be made ahead so keep the same ratios and make a batch for the whole season to jazz up oatmeal, make muffins, add to coffee and even smoothies.


I used this pumpkin spice mixture to make my Pumpkin Spice Energy Balls. These are so simple to make and make a great breakfast, snack or dessert.

  • The walnuts and coconut oil they provides healthy fats which our brains use as fuel

  • The almonds are a good source of plant based protein

  • Ground flax a fantastic source of fibers (ground flax is also better used by the body then the full seed)

  • The dates provide energy and of course the delicious sweetness but is natural and because it is provided with fiber absorbed more slowly by the body and therefore not going to result in spikes in blood sugar






Pumpkin Spice Energy Balls


Ingredients


  • 1/2 cup raw almonds

  • 1/2 cup raw walnuts

  • 1/4 cup raw pepitas

  • 1/4 cup ground flax

  • 1 tsp cinnamon

  • 1/4 tsp ginger

  • 1/4 tsp nutmeg

  • 1/8 tsp cloves

  • 1 tsp coconut oil


Directions


  • combine all ingredients into food processor and pulse until ground into a moldable paste. you should still be able to see pieces of the nuts. You will have to wipe down the sides of the food processor to ensure all ingredients are processed evenly

  • Roll into balls

  • Try not to eat all at one time, store in the fridge

©2018 Whole Health Kitchen by Jessica McQuoid RHN