No Bake Pumpkin Pie Balls | Gluten Free, Vegan

• Vegan
• Gluten free

• Produce

  • 1/3 cup Pumpkin puree

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1 1/4 cup Almond flour
  • 3/4 tsp Cinnamon
  • 1/4 cup Coconut sugar
  • 1 cup Oat flour, gluten-free
  • 3/4 tsp Pumpkin spice
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla

Found on glutenfreewithlb.com

Description

Ingredients

• 1 c. oat flour, gluten free
• 1 ¼ c. almond flour
• 3 T. maple syrup
• 1/3 c. pumpkin puree
• ½ t. cinnamon
• ½ t. pumpkin pie spice
• ¼ t. salt
• ½ t. vanilla
• ¼ c. coconut sugar
• ¼ t. cinnamon
• ¼ t. pumpkin pie spice

Directions

• In a large bowl combine oat flour and almond flour. Toss to combine.
• Add remaining pumpkin pie ball ingredients and mix until well incorporated, using your hands towards the end to ensure even mixing.
• In a small bowl combine coconut sugar, ¼ t. cinnamon and ¼ t. pumpkin pie spice. Toss to combine.
• Scoop out 1 ½ to 2 tablespoons of pumpkin pie ball mixture. Roll into a ball.
• Place pumpkin pie ball in the coconut sugar bowl and roll to completely coat it. Place on a large plate or baking sheet.
• Repeat the above two steps with the remaining pumpkin pie ball mixture.
• For best texture, serve immediately. Pumpkin balls stay great at room temperature for 2-3 days. Make sure to not store the balls in an airtight container or the pumpkin will make the balls get very soggy.
• **If you would like to store these balls for a longer time, place the balls you would like to save in the far back of your refrigerator, uncovered and untouched! During the process the balls will start to look a little soggy, but once left in the refrigerator for a day or two the coconut sugar will harden on the balls and they will keep for up to two weeks. Patience is key!**

Nutrition