I am pro-all-the-snacks and lately, all- the- fat- balls. I made these pumpkin fat balls a couple days ago and have been loving how delicious and filling they are. Just like my brownie fat balls, these are so easy and last for months in your freezer. I love stashing a few of these in my purse when I’m out for the day, or munching on one before I head out for a run.
Unlike my other fat balls, these have a coconut base instead of a date base. This actually makes the fat content higher – healthy fats, no worries. These balls more satiating and for those of you without a crazy sweet tooth – these are less sweet as well. Also, don’t be intimidated by the pumpkin puree. It is not overly pronounced. It makes the balls extra creamy, helps you get some extra veggies in, and enhances the cinnamon-y flavor in the balls.
If you don’t happen to have all the nuts or seeds this recipe calls for, feel free to sub what you have on hand (almonds for walnuts, sunflower seeds for pumpkin seeds, etc). The combo I share is what I prefer, but I often mix up the add-ins every time I make these.
Give these fat balls a try! Mix up the flavors, and let me know.
Pumpkin Fat Balls
- Place all ingredients in a food processor and blend until smooth, scraping down sides as needed (about 3 minutes).
- 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.
- 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.
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!