Pumpkin. Cinnamon. Honey. Cloves. You can almost smell it, right?
I just love the foods that comes around this time of the year. It’s almost like I can finally get down to business. Deep flavors, hearty produce. Pumpkin is all that and more.
It’s kind of autumn’s wonder-vegetable. Pumpkin blends in so well with other flavors and can hop from savory dishes to sweet desserts in a heartbeat. Not only that, but for me, it tastes exactly like the season it represents – warm and cozy, slightly sweet, and somehow – I know you’ll think I’m crazy for saying this, but I don’t care – happy. It tastes happy. So how can you not love the pulpy, gooey hell out of it?
I was on a mission to make something healthy, wholesome, and perfect for snacking. When I came across these little gems of pumpkin goodness, I had to make them mine. They’re adorable, wholesome, all-natural, and almost too easy to make. What else do you need?
One of my favorite thing about these little guys is that they’re perfectly sweet, but have no refined sugar. I love it! The raisins and the honey do all the work. Add some spices, nuts, oats, chia seeds, and of course, pumpkin, and you’re good to go. Bonus: They’re also vegan. I’ve found that they’re the perfect thing to eat just before a workout – they won’t fill you up, but are still full of healthy energy. Of course, they’re equally perfect for curling up on the couch with some coffee. Either way, they’re addictive – but that’s okay by me. Bring on the pumpkin.
1 cup packed raisins
1/4 cup pumpkin puree
1/4 cup honey
1 tbsp orange zest
1 tbsp chia seeds
1 tsp ground cinnamon
1/2 tsp ground ginger
dash of nutmeg
dash of ground cloves
healthy pinch of sea salt
1 cup old-fashioned oats, plus an extra 1/4 cup for rolling
1 cup sliced almonds, plus an extra 1/4 cup for rolling
Place raisins, pumpkin, honey, zest, chia seeds, spices, and salt in a food processor and blend until smooth. It will have a paste consistency.
Transfer the mixture to a separate bowl and add oats and almonds. Stir to combine until oats and almonds are evenly coated. Cover and refrigerate for about an hour.
Place remaining almonds and oats on a plate and use another place to crush slightly. Use a spoon (or small ice cream scoop) to make bite-sized balls, about 1-inch or so in diameter. These can be sticky, so keep water on hand to dampen your hands as you roll them. Then roll in almond and oat mixture.
Store in the refrigerator for up to 2 weeks.