What to do with just a little leftover puréed pumpkin? Mix up some quick & easy gluten-free, dairy-free, soy-free high protein balls!
½ cup pureed pumpkin
1½ cup almond flour
½ cup almond butter
1/3 cup pure maple syrup
½ Tbs pure vanilla extract
½ tsp ground cinnamon
½ tsp pumpkin pie spice
¼ cup cacao nibs
Mix together puréed pumpkin, almond flour, almond butter, pure maple syrup, vanilla extract, cinnamon, pumpkin pie spice & cacao nibs. Shape into little balls and roll in unsweetened cocoa. Place on parchment paper lined baking sheet and refrigerate until firm. Enjoy for a quick burst of energy clean food keeps my belly happy and healthy.
This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo, vegan, vegetarian
Originally posted on Instagram on 10/15/17