These pumpkin spice energy balls check every category above, and they are simple enough that your junior chefs can get in the kitchen and help. Since they are also nut free, gluten free, soy free, and vegan, they are suitable for almost any location and set of dietary needs.
Pumpkin Spice Energy Balls
1 cup roughly chopped medjool dates
1/2 cup quinoa flakes
1/2 cup pumpkin seeds (often labelled pepitos in stores)
1 tsp vanilla
3/4 tsp cinammon
1/8 tsp ground ginger
3-4 tbsp water (add as necessary)
1. Place dates in food processor, and process until they are finely chopped and begin to form a paste. Add 1-2 tbsp water if necessary.
2. Add quinoa flakes. pumpkin seeds, vanilla, cinnamon, and ginger to food processor. Process for a few minutes, until the mixture turns into a dough. Taste, and add an additional 1-2 tbsp water if mixture seems dry or you are having trouble getting all of the ingredients processed.
3. Transfer dough to bowl, and refrigerate for approximately 30 minutes (note: this step isn't necessary, but it makes the dough easier to roll).
4. Pinch off a small portion of dough, and roll it between your hands to form a ball. Continue pinching off pieces of dough and forming balls until you have used up all the dough. We prefer our balls a bit smaller, so aim for about a 1.5cm diametre, but you can make your energy bits in whatever size (or shape!) you choose. You can even insert a toothpick into each one and turn it into a healthier version of a cake pop.
5. Store your power balls in an airtight container in the fridge or freezer until you're ready to take them on the go!
6. Optional: if you would like, you can roll your energy balls into flaked coconut, crushed crispy rice cereal, cocoa, or chopped nuts or seeds.