Energizing balls with pumpkin, oats, matcha, and chocolate offer nutrition in a portable, flavorful snack.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup rolled oats (certified gluten-free if required)
02 - 1/2 cup almond flour
03 - 2 tablespoons ground flaxseed
04 - 1 1/2 teaspoons pumpkin pie spice
05 - 1 tablespoon matcha green tea powder
06 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
07 - 1/2 cup unsweetened pumpkin purée
08 - 1/4 cup pure maple syrup
09 - 1/2 cup almond butter (alternatively, sunflower seed butter for nut-free preparation)
10 - 1 teaspoon vanilla extract
→ Mix-Ins
11 - 1/3 cup mini dark chocolate chips (dairy-free if required)
12 - 2 tablespoons pumpkin seeds (pepitas), additional for garnish
# Cooking Steps:
01 - In a large mixing bowl, combine rolled oats, almond flour, ground flaxseed, pumpkin pie spice, matcha powder, and fine sea salt. Mix thoroughly until evenly distributed.
02 - In a separate bowl, whisk together pumpkin purée, maple syrup, almond butter, and vanilla extract until the mixture is smooth and cohesive.
03 - Add the wet mixture to the bowl of dry ingredients. Stir with a spatula until a thick, uniform dough forms.
04 - Gently fold in the mini dark chocolate chips and pumpkin seeds to evenly distribute throughout the dough.
05 - Using a tablespoon or a small cookie scoop, portion the dough and roll each serving into a 1-inch ball using clean hands.
06 - For added texture and presentation, press additional pumpkin seeds onto the top of each ball if desired.
07 - Arrange the energy balls on a parchment-lined baking tray. Chill in the refrigerator for at least 30 minutes to firm before serving. Store in an airtight container in the refrigerator for up to one week.
