Pumpkin and date energy balls

Pumpkin and date energy balls

Directions: 30 minutes
Cook time: 15 minutes
Servings: 20 energy balls
Allergens: Milk,
Plan ahead Vegetarian
Recipe submitted by Amélie Arbour, Roxane Dufresne, Sophia Guillot and Élodie Robillard, nutrition trainees

Ingredients

  • 125 ml (½ cup) flour
  • 250 ml (1 cup) quick cook oats
  • 2.5 ml (½ tsp) ground cinnamon
  • 1 ml (¼ tsp) ground nutmeg
  • 2.5 ml (½ tsp) ground ginger
  • 250 ml (1 cup) pumpkin purée
  • 15 ml (1 Tbsp) honey
  • 2.5 ml (½ tsp) vanilla extract
  • 60 ml (¼ cup) skim milk powder
  • 15 ml (1 Tbsp) brown sugar
  • 125 ml (½ cup) or approximately 16 dried pitted dates, cut into 0.5 cm pieces

Equipment

  • Cookie sheet
  • Medium bowl
  • Large bowl

Directions

  1. Preheat oven to 250°F (120°C) and place rack in upper part of oven.
  2. Lightly grease a cookie sheet. Set aside.
  3. Stir coconut flour, oats, and spices together in a medium bowl. Set aside.
  4. Stir pumpkin, honey, vanilla extract, milk powder, and brown sugar together in a large bowl.
  5. Add dry ingredients to wet ingredients. Stir to combine thoroughly.
  6. Add date pieces and stir to distribute evenly.
  7. Shape into balls and place on cookie sheet.
  8. Bake on top rack for about 15 minutes.
  9. Place on rack to cool for about 20 minutes.
  10. Store at room temperature.
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