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Pumpkin balls
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3 cups | dry, uncooked oatmeal, (I used gluten-free thick cut oats) |
1 cup | all-natural Pumpkin Puree |
1 cup | all-natural Peanut butter, or Almond butter |
2/3 cup | pure maple syrup or raw honey |
1/2 tsp | cinnamon |
1/2 tsp | pumpkin pie spice |
1/2 Tbsp | vanilla extract |
4-6 Tbsp | ground flax seeds, (if ‘dough’ seems too wet, then I add more ground flax, if it’s too dry, add less…start with a smaller quantity) |
1 cup small chopped walnuts, chopped almonds, chopped peanuts, coconut flakes, or any combination of mix-ins that equal 1 cup total. | |
1/2 cup | mini dark chocolate chips. You could use dark chocolate, cacao pieces, or just skip them altogether. |
Instructions:
Combine all ingredients together in a medium bowl until very thoroughly mixed.
Roll into balls of about 1″ in diameter (mine were a bit larger).
Place on a cookie sheet covered in parchment paper & freeze one hour.
Store in an airtight container and keep refrigerated for up to 1 week.
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