So is anyone else as pumped to welcome fall as I am?
I mean, I love fall. The colors, the feel, the light, the food... the apple picking! Its my favorite time of year (minus Christmas) and I wanted to share with you all a delicious recipe to celebrate my favorite season.
Usually fall and winter sweet treat recipes are geared more toward the sugar dense, refined food options like cinnamon buns, pumpkin spice lattes, and the sort. And just to clarify, I don't think there is anything wrong with enjoying these foods. Except, that when you eat too much of them you probably feel icky, heavy, and your hormones are quickly knocked out of whack with all those refined carbs + sugar. And I'm all about enjoying food AND feeling good. Enter, pumpkin spice bliss balls.
These sweeties have the flavor of fall, are very filling, and keep you satisfied for long periods of time. Holler. Wheat free (potentially gluten free), dairy free, and flour free, these puppies hit all the marks for a great snack. I make one or two batches and stick in the fridge for easy grabbing and enjoying on the go. I so hope you love this recipe as much as I do and I wish you all an amazing start to the coziest season of them all.
Pumpkin Spice Bliss Balls
1/2 cup almonds
1 cup walnuts
1 tablespoon pumpkin pie spice
1 tsp vanilla powder, optional
3/4 cup raisins
2 cups rolled oats **
1 cup coconut
6 tablespoons coconut oil
5 tablespoons maple syrup
pinch of sea salt
In a food processor blend all of the dry ingredients for 1-2 minutes, or until your mixture has reached the consistency of a fine meal. With the machine running, add the coconut oil one tablespoon at a time and let process for 30 seconds after the last bit of oil has been added. With the machine still running add the maple syrup and process until fairly smooth, about 30 seconds more.
Roll into golf ball sized bliss balls and place on a plate lined with wax paper or parchment and let set in the fridge until firm. To speed up this process, you can place the bliss balls in the freezer. Store in the fridge in a sealed container up to 2 weeks.
** If you are gluten sensitive, choose gluten free oats. You can also try substituting oats with quinoa flakes.