Pumpkin Pecan Date Balls
These No Bake Pumpkin Balls have become my autumn obsession - combining the warm flavors of fall with nutritional powerhouses like dates and nuts. Perfect for snacks and as a dessert, these can be made all year round. And you don't even have to turn on your oven!
Servings: 10 Balls
Ingredients
- 1 cup pitted Medjool dates
- ½ cup pecans plus 12 pecans for topping
- ⅓ cup pumpkin puree
- ¼ cup unsweetened coconut flakes
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Toss the dates, pecans, pumpkin, coconut, vanilla, cinnamon, and salt into your food processor and pulse.
- Roll into balls (I like larger 2-inch balls), or use an ice cream scoop.
- Top with a pecan by gently pressing one into each ball.
- Enjoy fresh, or slide them into the freezer for a few hours. Store in an airtight container for freshness.
Notes
- You can use canned pumpkin puree or cook a fresh pumpkin in a crockpot (my personal favorite pumpkin to use in these date balls).
- You can substitute almonds for pecans if you want - they are a bit crunchier but still really good.
- If you prefer your nuts to be more finely ground, put them in the food processor first and pulse them a few times into small pieces then the nuts will become even smaller when you add the rest of the ingredients.
- This is my favorite food processor if you don’t have one or are in the market for a new one.
Nutrition
Serving: 1 of 10 date balls | Calories: 95kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 60mg | Potassium: 153mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1296IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 0.5mg
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