Pumpkin Fat Balls
Prep time
Total time
A delicious snack that comes together quickly in a food processor and is sure to satisfy you.
Recipe type: Snacks
Cuisine: Gluten Free, Vegan
Serves: 25
  • ⅓ pumpkin puerre
  • ¾ cup shredded unsweetened coconut
  • ¼ cup coconut butter*
  • 4 medjool dates**
  • ½ cup raw cashews
  • ¼ cup pumpkin seeds
  • ½ cup raw walnuts
  • 1 tsp ground cinnamon
  • ¼ tsp sea salt
  • ¼ tsp all spice
  • ¼ tsp nutmeg
  • 2 Tbsp. nut milk
  1. Place all ingredients in a food processor and blend until smooth, scraping down sides as needed (about 3 minutes).
  2. Roll the dough into round, bite-sized pieces* (feel free to vary the size so you have option when you get the craving). Place on lined baking sheet and freeze for a few hours - until hard.
  3. Store the balls in an airtight container in the freezer until ready to eat. Fat balls should last up to two months. Enjoy slightly thawed.
*Coconut butter can be found in most health food stores (my Whole Foods carries it), but it can also easily be made - if you’re cool with your food processor running for 10 minutes or so. See process at bottom.

**This recipe is not incredibly sweet, feel free to add more dates if desired.

***The dough will likely be wet and oily. No worries - that is why we freeze them. Everything will set. If it is absolutely too wet to roll, add some extra shredded coconut.

Coconut Butter:

Throw 2-4 cups of finally shredded, unsweetened coconut in a food processor and blend until smooth and creamy. Every 2 minutes, stop the food processor and scrap the sides with a rubber spatula. Stick with it. Just when you think that your coconut will never turn to cream, it will start becoming smooth.
The butter may be liquidy - this is ok. Simply store in glass, airtight, container - no need to refrigerate. Coconut butter will last for 3 months (or longer) and tastes great in desserts, spread on toast, or (of course) in fat balls!
Recipe by The Local Sprout at https://www.thelocalsprout.com/pumpkin-fat-balls/