Everyone knows Thanksgiving is a time for pause, to be thankful for family, friends, and most importantly – FOOD (just kidding, just kidding). Of course, family is and always will be my first when I am counting my blessings. I am very grateful that I am still able to live at home with my parents, my two younger sisters, and my dog while I get to do what I love for a living; because not many have that option. I’m also very thankful for all that life has offered me and all the amazing opportunities I have been given. I am also grateful to still keep in touch with my childhood friends and neighbors, the fact that it takes me four minutes to get to all my favorite stores from home, to live in such a beautiful surrounding etc., etc., . . . ok, ok, enough of the sappy lists. Let’s get down to the real deal: talking about food that is.
Thanksgiving may be over but that doesn’t mean that we can’t still enjoy all the treats associated with it! I personally am not a fan of all the desserts (unless of course they are vegan and/or paleo), but I’m in LOVE with the spices used in many Holiday desserts, specifically — cinnamon, ginger, and nutmeg.
And being that it’s Fall (or as the Brits refer to as “Autumn”) everything left-and-right is pumpkin flavored or pumpkin-spiced. It doesn’t help that I’m literally obsessed with all things pumpkin spice! I especially love adding Trader Joe’s Pumpkin Spice to pretty much everything from dairy-free yogurt, smoothies, pancakes, waffles, baked goods and even vegan ice cream because it’s a great way to flavor foods without adding sugar! However, this popular spice is stocked seasonally (wth TJ???) and the only way to ensure I have my year-long supply is to stock up in advance.
I want to mention that I did not have any non-dairy milk on-hand and was too lazy to go to the store, so I made some of my own! I decided to make coconut milk since it’s one of the easiest dairy-free milks to make and all you need is 1 cup of coconut shreds and 2 cups of filtered water. What’s nice about making coconut milk is that you don’t have to soak the coconut shreds overnight like you have to do with nuts/seeds when making nut or seed milk. Simply soak the coconut shreds with the water in the blender for 1-2 hours then let it sit, and blend for one minute more. It’s just that simple!
Thus, if you are a fan of anything with pumpkin or pumpkin spiced then you’ll truly fall in love with this recipe! Can there ever be too much pumpkin? (don’t answer that.) Regardless, it’s obvious these Pumpkin Pie Fat Balls are truly “Fall in a Ball.” In case you are wondering, “fat balls” get their name because they are full of healthy fats like monounsaturated and polyunsaturated fats, from nuts, seeds, coconuts; and because they taste just like pumpkin pie! Well, almost.
**This Pumpkin Pie Fat Ball recipe was supposed to go up BEFORE Thanksgiving Day, but as life happens… here it is. Better late than never!
If you are a fan of anything with pumpkin or pumpkin spiced then you’ll truly fall in love with this recipe! These Pumpkin Pie Fat Balls get their name because they are full of healthy fats, like monounsaturated and polyunsaturated fats, from nuts, seeds, and coconut and because they taste just like pumpkin pie! Well, almost.
- Coconut Milk
- 1 cup coconut shreds
- 2 cups filtered water
- 1 cup sprouted almonds better for digestion
- 1 cup leftover coconut milk pulp or coconut shreds
- 1/2 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1/4 cup coconut butter
- 1/4 cup sunflower seeds
- 1/4 cup pepitas
- 1/3 cup homemade coconut milk store bought works as well
- 1/2 tbs pumpkin pie spice
- 1 tsp Ashwaghanda optional
- 1 tsp Rholdiola optional
- 1 tsp vanilla extract
- a couple chopped dates optional: but adds sweetness and acts as the glue
In a food processor, blend the nuts, seeds, and coconut together. Pulse a few times in the very beginning.
Next add the dates, coconut butter, and coconut oil. Blitz again.
Then the rest of the ingredients. Blitz for about 10 seconds.
On a parchment-paper lined baking tray, roll ball mixture into golf/ping-pong sized balls.
Place the tray with the fat balls in the freezer for about 10 minutes.
The fat balls can be enjoyed immediately or stored in the fridge for a couple weeks. But I doubt that they will last that long in there.