Description
These Pumpkin Pistachio Energy Balls are a nutritious and delicious no-bake snack, combining the earthy flavors of pumpkin and warm spices with crunchy pistachios and sweet Medjool dates. Perfect for a quick energy boost or a healthy treat, these bite-sized balls come together in just 15 minutes and require no cooking.
Ingredients
Nut & Seed Base
- ½ cup raw pistachios
- ¼ cup raw cashews
Binding & Flavor
- 10 pitted Medjool dates
- ¼ cup canned or homemade pumpkin purée
- Pinch sea salt
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
Instructions
- Prepare coarse pistachios: Place ¼ cup of the raw pistachios into a food processor fitted with a metal blade and process until they resemble coarse sand. Transfer the ground pistachios into a small bowl and set aside for coating later.
- Grind remaining nuts: Add the raw cashews and remaining ¼ cup of pistachios to the food processor and process until finely ground, creating a nutty base for the mixture.
- Add wet ingredients and spices: Add the pitted Medjool dates, pumpkin purée, a pinch of sea salt, pumpkin pie spice, cinnamon, and vanilla extract to the food processor with the ground nuts. Process until the mixture is combined and smooth, adjusting spices if desired to taste.
- Form energy balls: Using a spoon or your hands, scoop the mixture into 9 equal portions, roughly golf-ball size. Roll each portion into a compact ball.
- Coat with pistachios: Roll each ball in the reserved coarse pistachios to create a crunchy outer layer.
- Serve or store: Enjoy the energy balls immediately, or store them in the refrigerator or freezer for a quick, nutritious snack at any time.
Notes
- Make sure the dates are soft and fresh for easier blending; if hard, soak them in warm water for 10 minutes before processing.
- For homemade pumpkin purée, roast pumpkin flesh until soft and puree until smooth.
- You can substitute other nuts like almonds or walnuts based on preference or allergies.
- Store energy balls in an airtight container in the fridge for up to one week or freeze for up to one month.
- This recipe is naturally gluten free, vegetarian, and vegan.
