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+ servings

Pumpkin Fat Balls

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.
Prep Time20 mins
Total Time20 mins
Course: Snacks
Cuisine: Gluten Free, Vegan
Yield: 25
Author: The Local Sprout

Materials

  • 1/3 pumpkin puerre
  • 3/4 cup shredded unsweetened coconut
  • 1/4 cup coconut butter*
  • 4 medjool dates**
  • 1/2 cup raw cashews
  • 1/4 cup pumpkin seeds
  • 1/2 cup raw walnuts
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp all spice
  • 1/4 tsp nutmeg
  • 2 Tbsp. nut milk

Instructions

  • 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.

Notes

*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!