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Pumpkin Pie Balls

A 2-bite pumpkin pie snack that is low in sugar too!
Prep Time10 mins
Total Time10 mins
Author: Shawn Mynar

Ingredients

Balls

  • 1/4 cup coconut manna or butter
  • 1/4 cup pumpkin puree
  • 1/4 cup shredded coconut unsweetened
  • 2 tablespoons coconut oil melted
  • 1 tablespoon raw honey OR 10-15 drops liquid organic stevia
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg omit for AIP
  • 1/4 teaspoon ginger
  • 1/4 teaspoon all spice omit for AIP

Coating

  • 2 tablespoons shredded coconut unsweetened
  • 1 teaspoon cinnamon

Instructions

  • Place coating ingredients in small bowl, mix well and set aside.
  • Place all ingredients for balls into food processor.
  • If you do not have a food processor, mix by hand.
  • Mix until a smooth dough forms.
  • Roll into 1-inch sized balls.
  • Immediately roll balls through coating mixture until evenly coated.
  • Arrange balls on plate.
  • Refrigerate for at least 30 minutes before serving.

Notes

Can be made several day ahead and stored in and airtight container in the refrigerator.
Omit the coconut oil and use remaining ingredients as a Pumpkin Pie Spread!