Uggs, animal-filtered selfies, inspirational quotes laid over stunning nature motifs, larger-than-life water fowl-shaped pool floats ...the list of all things "basic" is seemingly never ending. While I've participated in/owned more than a few of the items on this list, the thing that confirms my spot among all the basic lass's is my undying love for pumpkin spiced EVERYTHING!
This year, I've been particularly pumped (PUMP-kined??...no?) for autumn. I've been having crispy-leaved reveries since mid-July. So, as soon as the clock struck midnight on September 1st, I started dreaming up all the ways I could incorporate fall flavors into my recipe development. And now that it's officially the first week of fall (!!!), I plan to trot those autumnal delights from now until Santa season!
These PS bliss balls were born of my particularly overblown autumnal anticipation and my evergreen commitment to always be snacking (ABS). Bliss balls have been a staple snack for the past few years--they're easy to whip up, can be low in sugar, and are an amazing way to incorporate more plant-based fats, which always help keep me fuller, longer. I've been a longtime fan of Lee Tilghman's OG coconut fat ball recipe and have been working on my own bliss ball recipe for ages. This was the first one that I truly nailed but let's be honest, it's kinda hard to go wrong with the pumpkin spice flavor profile!
These balls have been on repeat in our home since I first tested them in early September.
They're all of the good things:
- Vegan
- Gluten-Free
- Refined/Added Sugar Free
- Easy to Whip Up
- Perfectly Autumnal
- Delicious (duh!)
If you give these babes a try, definitely let me know how they turn out in the comments section below!
Pumpkin Spice Bliss Balls
Ingredients
- 2 pitted dates (soaked for 20 min in warm water)
- 1 cup pecans
- 2 Tbsp unsweetened almond butter
- 1 & ¼ cup unsweetened coconut flakes
- ½ Tbsp pumpkin spice seasoning
- ¼ cup pumpkin purée
- ¼ cup almond milk
- ½ cup blanched almond meal/flour
Instructions
- Finely chop pecans.
- Add dates, pecans, almond butter, pumpkin spice seasoning, pumpkin purée, almond milk, and 1 cup of coconut flakes to a high speed blender or food processor. Blend/process on high until a smooth paste-like consistency is formed (at least 3 minutes), pausing to scrape down the sides as necessary.
- Scoop blended mixture into a large mixing bowl and add almond meal. Stir well to combine.
- Scoop mix using a tablespoon and creating a heaping tablespoon. Roll mix into small balls. You will form 12-16 balls. I find that doing this with wet hands works best.
- Roll bliss balls in remaining ¼ cup of coconut flakes and/or dust with additional pumpkin spice seasoning (optional).
- Store balls in freezer until ready to eat. Remove balls from freezer and allow to thaw for 5-10 minutes before enjoying. I find that freezing in a single layer on a plate, then transferring to a tupperware or plastic bag for long term storage prevents sticking. Happy autumnal snacking!