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
Gluten-Free Pancakes with Oat Flour
I have tried to make my own gluten-free pancake mix for years now. I'm not talking about those banana-egg-protein pancakes. I shouldn't even say pancakes, I'm sorry, they're just not. I'm talking about fluffy little clouds of heaven. The other day all I had on me was oats, as they're inexpensive and I don't always keep nut flours stocked. So, I decided to search for a recipe with minimal ingredients that would yield in traditional pancakes...and boy, did I find it. This recipe has been adapted from The Food Prepper, the genius behind the initial recipe I found! The small changes I made to these help fight inflammation and keep your gut in ...
READ MORE
Sweet Potato & Quinoa Breakfast Bowl
The other morning I was having trouble deciding if I wanted a sweet or savory breakfast. Do you ever have that problem? If so, I created this little baby that has the perfect blend of both. I love prepping ingredients at the beginning of the week and using them for quick recipes.  As always, each ingredient can be swapped to fit dietary restrictions and lifestyle preferences. Enjoy! Ingredients 1/2 roasted sweet potato 1/2 cup tri-colored quinoa 1/2 cup non-fat plain kefir Large spoonful of cashew butter Several dashes of cinnamon Drizzle of local honey Make it The previous night I prepped a huge batch of quinoa a ...
READ MORE
Quick Plant Based Lunches to Prep This Week
Have you always wanted to meal prep, but feel intimidated by it? I was the same way too when I first started. These couple tips help me the most when I'm on a tight schedule! A couple tips for quickly putting meals together in the morning: Prep grains, veggies, and proteins at the beginning of the week and halfway through again for freshness. I always have 1-2 grains in my fridge ready to throw a great bowl together. For this week, try cooking some brown rice and quinoa and store them in an air-tight, half gallon Stasher! I like to do the same with hard-boiled eggs, greens, and sheet-pan veggies. Organize your fridge and p ...
READ MORE