Pumpkin Spice in a Snack
This recipe is a perfect snack to make in advance. You can serve it on a healthy dessert platter. Offer it up as an appetizer. Pack it to-go for a midday energy booster. Or you can even bring a selection on a trip for a energy-boosting convenience food. If you follow my blog or my Instagram, you’ll know that I love bliss balls. You can spice them up for the season. even bring it along with you on a trip
Pumpkin Spice Bliss Balls
6 pitted Medjool dates, soaked in water
1/2 cup pecans
1/2 cup almond flour
1/2 cup oats
1/4 cup pumpkin purée
1 TSBP pumpkin pie spice
1 tsp cinnamon
1 tsp vanilla extract
2 tsp maple syrup (optional)
1 scoop of protein powder* (optional)
Combine in a food processor or Vitamix, pulse until all ingredients are incorporated well.
Roll into balls.
Optional: roll balls in a topping.
The two toppings I used for this recipe are a combination of cinnamon, pumpkin spice, almond flour, and crushed pumpkin seeds.
Keep refrigerated; best served chilled.
*I used Sun Warrior’s plant-based protein powder in natural flavor.
More from The Yogini RD
If you are looking for other bliss ball recipes, try my Gingerbread Bliss balls with a sprinkle of cinnamon and other warming spices.
Read more of Jamie Mok’s plant-based recipes.
Jamie Mok, MS, RD, RYT is a Los Angeles-based dietitian, nutritionist, and yoga teacher who practices nutrition therapy at Memorial Care Long Beach Medical Center and teaches weekly yoga classes at Purple Yoga in Long Beach. In her “between time,” Jamie is on her yoga mat developing her personal practice, in the kitchen whipping up something fresh, and snapping photos for her Instagram feed @the_yogini_rd, and exploring the LA restaurant and food scene one bite at a time.