Peanut Pumpkin Balls
As I said in my last post, things may be a bit intermittent on the blog as I’m back into full time studies at the moment, so thanks for bearing with me! As much as I’d love to spend my afternoon’s blogging, sometimes my studies have to take priority… Unfortunately I’m not one of those super humans who can manage both simultaneously… Honestly, I don’t know how some people do it. Shout out to Izy Hossack from Top With Cinnamon. This girl manages to balance a full time degree and a truly beautifully creative blog! Serious #girlcrush there! Anyway, that’s not to say I can’t find time every now and then…
So with autumn in full swing and Halloween drawing near, this week on the blog, I’m focusing on all things pumpkin related. I’ve been back in London this weekend for a bit of a reset from university and decided to dedicate my Sunday to some much-needed self-care. I had a lovely long lie in, made mocha coconut pancakes, wandered around my local Sunday market and even ventured to a community garden in my local park. Oh and I made these… because why not?
These aren’t like regular ‘bliss balls’. Oh no… There’s not a date in sight. In fact there’s no dried fruit in them at all. There’s a time and a place for those, but this weekend certainly wasn’t one of them. I wanted something on the more cakey side of things this weekend and I’m delighted to say, they worked out a treat.
In fact, I must confess I’ve eaten four already, in just one day. So much for snacks for the week! My excuse? I had to make sure they really tasted good and of course I had to check consistency throughout…
Ok, but seriously, these little gems make the perfect sweet snack or sweet bite to end a meal… Pumpkin works well with anything cinnamon spiced (hence America’s wonderfully traditional pumpkin pie). And as I’m sure you already know, pumpkin puree is naturally a little sweet, so you don’t need to add much else to make it into a sweet delight.
I used tinned pumpkin puree in this recipe, as for a couple of pounds, it’s really convenient. Remember, “processed foods” (such as tinned goods) are not the devil. The tin I used was literally 100% pumpkin. It really can’t get much better than that. Of course, pumpkins look gorgeous and I love carving them, but they can be a bit of a pain to de-flesh! If you do decide to use fresh steamed pumpkin instead, be careful, as it’s likely to have higher water content. You may need to add some extra coconut flour to reach the right consistency.
So what’s the deal with these balls?
Well, they’re made with literally a handful of ingredients (eight to be precise) and take only a few minutes to whip up. They’re low in sugar, high in protein and pack in a pretty good dose of your daily fibre too. Most importantly they taste SO good. I’d probably say the consistency is most similar to cookie dough… yet they taste like a pumpkin spice latte. Are you sold yet?
Here’s the recipe if you’d like to give them a go…
Peanut Pumpkin Balls
Time: 15 minutes
Gluten Free, Vegan, High Protein
Serves: 8 – 12 balls
- ½ tin (210g) pumpkin puree
- A heaped ½ cup (140g) peanut butter
- 1/3 cup (40g) coconut flour
- 1 scoop (25g) of vanilla protein (or ground almonds)
- 2 tbsp. (30g) chia seeds
- 2 tbsp. date/maple syrup
- 1 tsp. cinnamon (or pumpkin spice if you’ve got it!)
- ¼ tsp. salt (if your peanut butter isn’t salted)
- Simply place all the ingredients into a food processor and blend for a couple of minutes until smooth.
- Use your hands to shape the dough into balls (approximately 8 – 12 depending on how large you’d like them). *Work quickly to prevent the mixture from sticking too much, but if you’re kitchen is particularly warm, pop the dough into the fridge for a 10 minutes beforehand, as this will make it easier to shape into balls.
- Store in an airtight container in the fridge (use within 1 week) or freezer (use within 1-2 months).
Honestly guys, I don’t like to float my own boat too often, but these are THE BOMB. They’re moist and cakey and take minutes to make. Go grab yourself a tin of pumpkin puree and get stuck in. I love seeing how you get on with my recipes, so if you do try them, free to comment below or tag me on Instagram @mylifeisforliving and let me know how you get on. If you’ve got a picture, even better!
Oh and stay tuned for a savoury pumpkin recipe coming later this week…
Until next time,