These healthy no-bake pumpkin energy balls are vegan and gluten-free. Made with a variety of toppings for a fun snack every time. They’re packed with protein (from the oats/nuts/seeds), and naturally sweetened with dates for a rich treat. Great for a pre-or-post workout snack!

About The Recipe

• Vegan & Gluten-Free
• Protein-Packed
• Healthy snack
• Easy to make
• Great for pre-and-post workout

What Are Energy Balls?

Energy balls are typically made of dried fruit, oats, dates (or other natural sweetener), nuts and seeds, and nut butter (or pumpkin purée in this recipe). They’re loaded with fiber and protein, making them a healthy on-the-go snack. They’re also great for pre-and-post workout exercises. With a variety of toppings, you can customize your favourite flavour combo.

Ingredients You Need

You only need a few pantry ingredients to make these no-bake pumpkin energy balls:

How To Make Pumpkin Energy Balls

Step 1: Making The Base

Pulse the dates in a food processor to chop into paste-like texture. Process on low for a few minutes. Stop and scrape down the sides as needed.
Add the remaining base ingredients. Pulse to chop everything down – scraping the sides and repeating.
Process on high for 2 to 3 minutes until the pretzels are broken into small bits.

Step 2: Adding The Spices

Add the cranberries, raisins, and remaining spices to the bowl.
Process on high for another 2 to 3 minutes – until everything is combined.

Step 3: Combining The Wet Ingredients

Add in the wet ingredients. Pulse a few times. Stop and scrape down the sides. Process on low for 3 to 5 minutes until combined.
Once the mix is orange and sticky, carefully remove the blades, give it a good mix with a spatula to ensure everything is combined.
Empty into a bowl. Cover with food wrap and refrigerate for 30 minutes.

Step 4: Finishing With The Toppings

In the meantime, prepare the toppings in small bowls.
Once the dough is ready, roll into small balls.
Using a fork/toothpick, dip them into the toppings of your choice.
Place them in a flat container and refrigerate overnight – or a minimum of 2 hours.

Step-by-Step Video

Tap through the steps in this quick video recipe for the vegan pumpkin energy balls:

Expert Tips

1. To help processing the mixture:
   Stop the food processor, remove the lid, and scrape down the sides using a spatula as needed. This is helpful for blending the dates, chopping the dried fruit & pretzels, and combining the pumpkin with the dough.
   
   
2. Allow the dough to hold together:
   Make sure to chill the finished dough in a bowl in the fridge for at least 30 minutes before using. The longer the better. This will help it hold together.
   
   
3. Make a big batch:
   Make a big batch of these no-bake pumpkin energy balls to store in the freezer for up to a month. Simply thaw a few in the fridge every week to have as a pre-or-post workout snack.

FAQs

What are energy balls made of?
They’re made of simple ingredients that nourish the body. Including oats, dried fruit, nuts and seeds, dates (or other naturally sweeteners).

When should you eat energy balls?
Energy balls are loaded with protein and healthy nutrients that’ll boost your body before or after a workout. You can also have them for a quick on-the-go breakfast snack.

How to store leftover energy balls?
Place the energy balls in an air-tight container in the fridge for up to 7 days. Or store in a freezer-bag to freeze for 1 month. Thaw a few at a time in the fridge the night before you want to use them.

Are energy balls actually healthy?
Energy balls contain healthy fats, and are loaded on protein and fiber. They make a great healthy snack!

How to soften hard dates?
Place the dates you need to use in a bowl, covered with hot water to submerge. Soak for 10 to 15 minutes. Drain and discard the water before using the dates. They should be soft and juicy, and easy to blend.

More Pumpkin Recipes

Here are a few more vegan pumpkin recipes that you might enjoy:

Pumpkin Energy Balls Recipe

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

Pumpkin Energy Balls

Recipe by Waseem HijaziCourse: Dessert, SnacksCuisine: VeganDifficulty: Easy

Servings

20

servings

Prep time

15

minutes

Cooling time

30

minutes

Resting Time

2

hours

These healthy no-bake pumpkin energy balls are vegan and gluten-free. Made with a variety of toppings for a fun snack every time. They’re packed with protein (from the oats/nuts/seeds), and naturally sweetened with dates for a rich treat. Great for a pre-or-post workout snack!

Equipment:
– Food processor

Ingredients

• The Base

• 1 cup Medjool dates – See Notes (1)

• 1 cup quick oats

• 1/2 cup mini pretzels

• 1 tbsp hemp seeds

• 1 tbsp sunflower seeds

• 1 tsp chia seeds

• 1 tsp sesame seeds

• Spices

• 2 tbsp dried cranberries

• 2 tbsp raisins

• 1 tsp ground cinnamon

• 1/4 tsp ginger powder

• 1/4 tsp ground nutmeg

• 1/2 tsp salt

• Wet Ingredients

• 1/4 cup pumpkin purée

• 1 tbsp pomegranate molasses

• 1 tbsp maple syrup

• 1 tsp vanilla extract

• Toppings

• Pretzels

• Chia seeds

• Hemp seeds

• Sunflower seeds

• Sesame seeds

• Chocolate chips

• Peanut butter

• Melted chocolate

Directions

• Making The Base
• Pulse the dates in a food processor to chop into paste-like texture. Process on low for a few minutes. Stop and scrape down the sides as needed.
• Add the remaining base ingredients. Pulse to chop everything down – scraping the sides and repeating. See Notes (2)
• Process on high for 2 to 3 minutes until the pretzels are broken into small bits.
• Adding The Spices
• Add the cranberries, raisins, and remaining spices to the bowl.
• Process on high for another 2 to 3 minutes – until everything is combined.
• Combining The Wet Ingredients
• Add in the wet ingredients. Pulse a few times. Stop and scrape down the sides. Process on low for 3 to 5 minutes until combined.
• Once the mix is orange and sticky, carefully remove the blades, give it a good mix with a spatula to ensure everything is combined.
• Empty into a bowl. Cover with food wrap and refrigerate for 30 minutes. See Notes (3)
• Finishing With The Toppings
• In the meantime, prepare the toppings in small bowls. Once the dough is ready, roll into small balls. Using a fork/toothpick, dip them into the toppings of your choice.
• Place them in a flat container and refrigerate overnight – or a minimum of 2 hours.

Notes

• (1) To soften the hard dates:
  
  Soak the pitted dates in a bowl with hot water for 10 to 15 minutes. Drain before using. This helps soften the Medjool dates if they’ve got a hard texture.
• (2) To help processing the mixture:
  
  Stop the food processor, remove the lid, and scrape down the sides using a spatula as needed. This is helpful for blending the dates, chopping the dried fruit & pretzels, and combining the pumpkin with the dough.
• (3) Chill the dough long enough:
  
  Make sure to place the dough in the fridge for at least 30 minutes to allow the mixture to hold together.

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