Servings: 24 serving(s)
Prep time: 20 minutes
Total time: 20 minutes
Healthy protein-packed pumpkin pie energy bites are easy to make and kid-friendly. Vegan, gluten-free and refined sugar-free too.
What began as a quick way to use up the last of a can of pumpkin puree turned into a new favourite recipe discovery.
I often make energy balls and bites to have on hand for snacking, especially when I need something to tide me over until lunch or supper.
This recipe stands out among all of the others because of the texture. The pumpkin makes them softer and not as dense as other energy ball recipes I make so they feel more like a treat.
Because pumpkin pie energy bites are softer I roll them in coconut and almond flour to keep them from getting sticky, and I store them in the fridge.
Tip: It’s easy to make these pumpkin pie energy bites school-friendly. Simply replace the nut butter with sunflower seed butter.
The recipe lends itself to all sorts of other adaptations too. Add sunflower seeds, chia, change up the nut butter, try almonds, add a few raisins…
Pumpkin Pie Energy Bites Recipe
- 2 cups rolled oats (not instant)*
- ¼ cup hemp seeds
- ¼ cup pumpkin seeds
- ½ cup chocolate chips**
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- ¼ cup peanut butter, almond butter or sunflower seed butter
- 1 tsp. vanilla extract
- ½ tsp cinnamon or pumpkin pie spice
- ¼ cup Crosby’s Fancy Molasses
- ¼ cup pure maple syrup (or honey)
- ¼ tsp. sea salt
- Coconut and/or ground almonds for rolling
* Use gluten-free rolled oats if necessary.
** Use vegan chocolate chips if you can find them, or substitute cacao nibs.
- Combine oats, hemp, seeds, pumpkin seeds and chocolate chips in a food processor. Whizz until the pumpkin seeds and chocolate chips are chopped (but not pulverized).
- Add remaining ingredients and whizz until everything comes together.
- Scoop by tablespoonful and shape into balls.
- Roll in coconut or almond flour.
- Store in the fridge for up to two weeks.
One more thing…
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