Pumpkin spice is my table salt these days.
It's officially Fall, I cannot believe it! The seasons come and go so quickly. The best way to experience them is to go all in. I'm talking pumpkin everything - decorations, treats, patches, carving.
It's the season to get cozy (unless you're in LA and its 80 degrees), eat warming foods and remind yourself of what you are grateful for. It is a time to come together and celebrate over food, drinks and good company. Food brings people together and that is something special!
These bliss balls are breakfast, snacks and dessert all in one. They are the perfect grab-and-go item to keep in the fridge or freezer. They are sweetened with dates and packed with nuts, seeds and pumpkin of course. Technically speaking pecans are a not a nut, rather a seed inside of stone fruit (drupe). But unlike cherries, for example, when you eat the fruit and spit out the pit, nut-like drupes are the opposite. Just a little fun fact!
10 medjool dates (~1 cup), pitted and soaked
1 cup raw pecans (or walnuts)
1/2 cup ground seeds (I used flax and pumpkin)
2 Tbsp maca
1/2 cup pumpkin purée
1-2 Tbsp pumpkin spice seasoning
1/3 - 1/2 cup oats (depending on the consistency you want)
Optional toppings: chocolate and flakey salt
Pit and soak dates for ~30 minutes to soften.
Add dates to a food processor or any mixer. Pulse/mix to paste.
Add in pecans (or walnut), seeds, maca, pumpkin purée and pumpkin pie spice. Mix until everything is incorporated together. Scrape edges as needed.
Gradually add in oats until consistency is where you like it.
Roll into balls of desired size (makes ~ 12).
Optional: Melt chocolate and drizzle on top. Finish them off with sea salt.
Let the bliss balls set in freezer until you’re ready to enjoy. Store in refrigerator in an airtight container for a softer bite or in the freezer for more of a chewy one!
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