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Glazed Pumpkin Balls

by Emily Meyer

Hi All! 

This week has been kind of wonky. I had yesterday off of work so I did lots of recipe testing. Unfortunately one of the recipes I tried to make came out all sorts of messed up. And I just didn’t have the time to keep trying. So I came up with a different recipe to post later this week instead of the goof up. Goof ups are definitely normal when recipe testing, I mean heck, I’m making up a recipe. It can just be frustrating when I don’t have the time to remake. Luckily these Glazed Pumpkin Balls came out INCREDIBLE! I am excited to eat them when I get home from work. Oh and of course I’m excited to share the recipe with all of you! 🙂

Ok so these Glazed Pumpkin Balls seriously taste like doughnut holes. I almost named them uncooked doughnut holes, but I’m weird about that. It’s just such a pet peeve of mine when I buy raw foods named like, “strawberry caramel doughnut ice cream ball” and then I bite into it and it literally just tastes like a ball of crushed nuts and seeds. Like, why’d you get my hopes so high? Just tell me what I’m eating so I know what I should expect! So I will tell you these taste a lot like doughnut holes but of course the texture is different! However, the texture is really amazing too! It’s actually very soft, even when you store them in the freezer.

And no these can not be classified as raw since a lot of the ingredients are cooked (pumpkin puree, sunbutter, etc..). But if you sort of kind of follow the raw diet and just prefer food that’s not baked, these will be right up your alley! Or if you just want tasty food that you can pop in your mouth on the go, these are up your alley too!

By the way I am using The Real Pantry’s Pumpkin Pie Spice again and it is incredible! All spices are not created equal. This has such a strong and fragrant flavor. I seriously feel like I’m biting into Fall whenever I use it.

 

Glazed Pumpkin Balls

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Serves: 18

Ingredients

1/4 cup sunbutter or any nut butter you have on hand
1/2 cup almond meal
1/2 cup pumpkin puree
1 tbs honey or maple syrup
3 teaspoons pumpkin pie spice – I’m using The Real Pantry’s and it’s awesome!
2 teaspoons melted coconut oil
Pinch of salt
1/2 cup cocoa butter wafers
1 teaspoon coconut oil
1 teaspoon vanilla extract
1 cup powdered sugar
3 tablespoons almond milk

Instructions

  1. In a large bowl mix the sunbutter, almond meal, pumpkin puree, honey, pumpkin pie spice and melted coconut oil. Mix very well until combined.
  2. Once combined, use a small cookie scoop to drop onto a parchment lined baking sheet. You can also use your hands to roll them into little balls if you don’t have a mini cookie scoop. There should be about 2 tablespoons in each little ball.
  3. Put your baking sheet in the freezer for about 2 hours or until they are solid.
  4. Near the end of the 2 hours, melt your cocoa butter wafers, coconut oil and vanilla extract in a small pot on the stove. Heat it on medium low and mix consistently so the oils don’t burn. Once melted, immediately remove from heat and let cool.
  5. Poor the cooled down oil mixture into your stand mixer fitted with the whip beater attachment.
  6. Add in the powder sugar and almond milk and mix on medium high until well combined. It should be slightly thick but also very runny. Pour the glaze into a liquid measuring cup for easy glazing.
  7. Once the pumpkin balls are solid, take them out and immediately glaze. Put a cookie cooling rack above an edged baking pan and place the balls on top. Then pour over the glaze. The glaze will slightly harden once it hits the cold balls. Go back and forth over each ball with multiple layers of glaze until you have used all of it.

Notes

- You may need to adjust the amount of almond meal depending on the nut butter you use. Some nut butters are more runny and you will need more almond meal to dry out the mixture. If you can not successfully roll into balls, add a bit more almond meal.
- The cocoa butter wafers add a delicious rich white chocolate like flavor. However, if you do not have any you can substitute with additional coconut oil.
- Best kept stored in the freezer.

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