Protein balls, peanut butter balls, cookie dough balls, energy balls…there are many names and so many versions of these babies out there. If you’ve ever made them you know why that is. I make a few different types myself, depending what I have on hand.
Pumpkin peanut butter balls are just the right amount of sweet after a meal and they are completely satisfying in the afternoon when hunger strikes. I love that my daughter thinks they are a dessert and yet she’s getting pumpkin, flax and healthy fats from the almond butter at the same time.
Whip up a batch and see how long they last in your refrigerator! (I’m lucky if I keep them on hand a week here!)
- ½ c peanut butter or almond butter
- ½ c pumpkin puree
- ¼ c honey
- 1 Tbls flaxseed meal
- Splash of vanilla
- 1½ c rolled oats
- ½ c dark chocolate chips
- Mix all ingredients together and roll into 1" balls.
- Store in the refrigerator
- Note: I use no sugar added, natural peanut butter and almond butter. I have also used half peanut butter, half almond butter in this recipe.