Tis the season for all things pumpkin. I couldn't let the season pass without putting a healthy twist on some seasonal pumpkin.
Pumpkin is actually good for you. It's full of antioxidants, fiber, potassium and important minerals and vitamins. I say "actually" because what we tend to do to pumpkin during the holidays turns the goodness to less than.
Pumpkin on its own can be a little bland so it does in fact need some doctoring, but we're keeping the doctor away from refined sugars and using dates and raw honey instead, or agave nectar for my vegan friends. I've added in some walnuts for some added Omega 3s with anti-inflammatory properties and the gluten free oats help bind everything together.
Pop one at snack time or even for dessert for a sweet treat that will help your holiday eating stay on track.
No Bake Pumpkin Walnut Balls
Makes About 30
- 1 cup walnuts (I love these pretty Red Walnuts) + 2 tablespoons chopped for garnishing
- 1-1/2 cups organic pumpkin puree
- 1 cup dates with pits removed
- 1/4 cup raw honey (or agave nectar)
- 1 teaspoon cinnamon
- 1/2 cup toasted pumpkin seeds (pepitas)
- 1 cup gluten free oats
- Place the walnuts, pumpkin puree, dates, honey and cinnamon into a blender and pulse until combined and smooth.
- Take mixture out of the blender and place in a large bowl. Stir in the pumpkin seeds and oats until even and consistent.
- Form small one inch balls by rolling mix between your palms. If the mixture won't hold together, you can refrigerate until firm.
- Once all balls are formed, roll them through the remaining walnut crumbs to create a crunchy exterior. Lay flat, cover and refrigerate.