Pumpkin Bliss Balls

Pumpkin shaped bliss balls on a green plate.

Make Pumpkin Bliss Balls for a mouth-watering, easy snack in minutes! These bliss balls are made with 8 simple ingredients with just 30 minutes of prep time. Store them in the fridge for 10 days or freeze them longer, up to 2 months!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Kosher, Low Calorie, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 30

Refrigerating Time 30

Total Time 1

Servings servings

Calories 230kcal

Author Alana Lieberman

Cost $15

Equipment

food processor

Ingredients

1 cup pitted medjool dates (about 12 dates)
1 cup old fashioned oats
1 cup almond butter
2 teaspoons vanilla extract
1 ¼ teaspoons pumpkin pie spice
Pinch of salt, if your almond butter is unsalted
¼ cup canned pumpkin puree
chocolate chips, optional

Instructions

Add all ingredients, besides the pumpkin puree, to the bowl of a food processor. Pulse until it forms fine crumbles.
Add pumpkin puree and pulse again until the mixture turns sticky and starts to combine.
Using a cookie scoop, form small balls of the mixture, about 1 to 2 tablespoons each.
Optional: Form into a pumpkin shape by flattening the balls lightly with your hand. Use a spoon to add the lines on the sides of the pumpkin. Place a chocolate chip on top for the stem.
Place balls on a baking sheet and place in the refrigerator for at least 30 minutes to set.
Store in an airtight container in the refrigerator for up to 10 days. You can also freeze these pumpkin bliss balls for up to 2 months.

Notes

This recipe yields 20 total bliss balls.
Make sure to remove the pits from the dates prior to adding to the food processor!
The bliss balls will be slightly oily as you form them into a pumpkin shape, but when you refrigerate them, the oil will solidify and become less greasy.

Nutrition