Pumpkin Pie Fat Balls
Pumpkin Pie Fat Balls
Prep Time
30 mins
Total Time
30 mins

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.

Course: Snack
Cuisine: Healthfood
Servings: 20 balls
Author: Natasha Sheehan
  • 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
  1. In a food processor, blend the nuts, seeds, and coconut together. Pulse a few times in the very beginning.
  2. Next add the dates, coconut butter, and coconut oil. Blitz again.
  3. Then the rest of the ingredients. Blitz for about 10 seconds.
  4. On a parchment-paper lined baking tray, roll ball mixture into golf/ping-pong sized balls.
  5. Place the tray with the fat balls in the freezer for about 10 minutes.
  6. 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.