November 5, 2017

Gluten-Free Pumpkin Pie Fat Balls

Cycle Synching Eat Luteal Phase Ovulatory Phase

No food processor necessary. I repeat, NO FOOD PROCESSOR NECESSARY! Game changer happening over here. Have you ever seen a recipe you’ve really wanted to recreate but didn’t have the necessary equipment? This happens to me all of the time, especially with the ever-popular energy/ fat balls. The only equipment needed for these babies includes a mixing bowl, a large fork, and your hands (bonus if you already have small parchment cups for chilling them).

I don’t know about you guys, but it feels like I’ve been overloaded with pumpkin recipes here and there. So I promise this is one of the last! (And one of the best in my personal opinion, wink.) These are great for snacking in between meals or for that late night sweet tooth without all of the actual refined sugar.

I try to save these as long as possible in the freezer, but let’s be honest. They’re gone in about two days. One if I share them.

Ingredients

For the balls:

  • 1 cup coconut flour
  • 1/2 cup almond flour (I used Bob’s Red Mill)
  • 1/3 cup pumpkin puree
  • 1/3 cup almond butter
  • 1/3 cup melted coconut oil
  • 2 tbsp. pure maple syrup
  • 1 splash of vanilla almond milk
  • 1/4 cup cacao nibs
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. cardamom
  • Optional adaptogens + collagen for gut health and immune support (I recommend collagen peptides and Ashwagandha)

For the Chocolate (optional but really amps up the flavor):

  • 1/4 cup coconut oil
  • 1/2 cup raw cacao powder
  • 1 tbsp pure maple syrup
  • 2 tbsp vanilla almond milk

Make it

Add all ingredients to a large mixing bowl. Fold in with a fork until thoroughly combined. Roll into balls about 1 inch. Set on a plate in the freezer about 5-10 mins while making the chocolate topping. In a small saucepan melt coconut oil on medium high. Add in raw cacao powder, slowly whisking it in. Turn the heat down, whisk in almond milk and pure maple syrup. The texture should be thick, melty, and almost fluffy. Be careful of the temp because it burns easy! Take the chocolate off the burner and balls out of the freezer. Dip one side of each ball into the chocolate and set in individual paper or reusable cups. Let chill in the freezer for a couple minutes before eating or leave them for longer storage! I like to keep mine in the fridge if I’m going to eat them within the week (it keeps them the softest).

Nourishing with Intention

  • Pumpkin- fiber, Vitamin C, potassium
  • Coconut flour- gluten-free, fiber, protein, healthy fats
  • Almond flour- gluten free, energy
  • Almond butter- healthy fat + energy
  • Coconut oil- healthy fat, energy, destroys bad gut bacteria
  • Maple syrup- tons of antioxidants + lower glycemic index than sugar
  • Almond milk- dairy-free alternative
  • Cacao nibs- antioxidant central
  • Cinnamon- warming herb on the GI tract + curbs sugar cravings
  • Nutmeg- warming herb
  • Cardamom-  warming herb
  • Optional adaptogens + collagen- builds gut health and immune support

Tips

  • If too oily add more flour
  • If too dry add more coconut oil + nut butter
SHARE

Related Posts
Featured
Easy Black Bean Dip
Let's keep this short + to the point because this black bean dip is the bomb and only takes a minute to make. Plus has all of those gut-healing benefits for you and your friends (i.e. I throw this together on the rare occasion we have guests or go to a party) Ingredients 1 can of Trader Joe's Cuban Style Black Beans (rinsed) 1/4 cup Tahini (add more to thicken if preferred) 1/4 cup Chosen Foods Avocado Oil 1 tsp. Trader Joe's Chili Lime Seasoning 1 scoop Vital Proteins Collagen Peptides (optional) Juice of fresh lime or lemon (optional) Make it Rinse the can of black beans, throw all ingredients into a blender or food ...
READ MORE
Sweet Potato + Black Bean Burgers
Lately, I've been finding it difficult to find satisfying plant-based meals. Winter on the East Coast is hitting pretty dang hard and fresh vegetables have been hard to come by. So, I've been playing around in the kitchen with a lot of roots, beans, and grains. I've also found that prepping and freezing meals is game-changing this time of year. Insert these sweet potato black bean burgers! I have been seriously loving storing these babies in my half-gallon Stasher bag and freezing them. If you don't plan on eating any of these right away, it's easiest to layer them on parchment paper and slide them in the bag. That way, they don't stick to ...
READ MORE
Cooking the Perfect Sweet Potato
I love cooking. Something about it is just so therapeutic to me. But some days I don't want to wait an hour for a sweet potato. I've tried just about every shortcut to cooking the perfect potato, but nothing measures up to a good slow roast in the oven. This is why I love meal prepping at the beginning of the week. Taking a little bit of time to roast sweet potatoes at night makes for the best morning breakfast bowls (or anything, let's be real). So I'll just cut to the chase and tell you how to get that caramelized layer that falls off the skin. Side note, did you know that the typical "sweet potato" is actually a yam? Real sweet potatoes ...
READ MORE