These Pumpkin Energy Balls are delicious healthy no-bake energy balls to celebrate fall, packed with wholesome ingredients and perfect for fixing your sweet cravings.
If you are after a healthy no-bake treat full of nutrients, refined sugar-free, and add some vegetables to your day, try these no-bake pumpkin energy bites.
What Are Pumpkin Energy Balls?
These pumpkin pie energy bites are vegan bite-sized raw desserts or snacks made of dates, pumpkin puree, seeds, nuts, and pumpkin spices.
They taste like pumpkin pie, but they are healthier for you, packed with healthy fats from seeds and nuts.
Also, they contain a lot of nutrients, fiber, and protein to keep you full and energized.
Ingredients and Substitutions
Let’s see what you need to prepare this nutrient-dense energy bites recipe.
- Pure Pumpkin Puree – You can use fresh or canned puree. If canned, make sure it is 100% natural, with no additives. Learn how to make your own pumpkin puree.
- Dates – Pitted Medjool dates work best as they are softer. If you plan to use Deglet Noor dates, you can soak them for a few minutes in hot water to soften, drain them well, and add them to the recipe.
- Maple Syrup – to sweeten the balls.
- Pecans – or walnuts. I like to roast the nuts to add flavor. To do so, line a baking sheet with parchment paper and preheat the oven to 320°F (160°C). Line the nuts in a single layer on the baking sheet and bake until fragrant – for 8 to 10 minutes. Cool down before using it in the recipe.
- Old-Fashioned rolled oats – choose gluten-free certified if desired or replace them with millet flakes if you are sensitive to oats.
- Chia Seeds – You can use black or white chia seeds interchangeably.
- Cinnamon and Pumpkin Pie Spices – for perfect fall flavors.
- Vanilla Extract – to add more flavor.
How To Make Pumpkin Energy Balls
These no-bake Pumpkin Energy Bites are the fastest to make. All you need is 5 minutes, a food processor, and a few simple ingredients
Preparation
- Add the pumpkin puree, maple syrup, pitted dates, and roasted, cooled pecans in a food processor with the S-blade attachment. Blend on high speed in 30-second bursts until the dates form a paste, and you still have pieces of nuts (photo 1).
- Add the remaining ingredients and process again until it forms a consistent sticky batter. It’s normal if all the pecans turn until a paste and bits and pieces are left (photo 2).
- Scoop out one and a half tablespoons of the no-bake pumpkin energy balls dough and roll it between your hands (photo 3).
- Release the formed balls on a plate covered with parchment paper and repeat for the whole batter (photo 4).
Coating
This is optional, but for flavor and a little extra sweetness I like to drizzle melted vegan white chocolate on top of the energy bites.
In a microwave-safe bowl, add the vegan white chocolate chips and coconut oil. Microwave in 20-second bursts, stirring between each, until fully melted.
Drizzle the chocolate on top of the energy bites and place the plate in the freezer to set the chocolate.
Allergy Swaps
Below are some ingredient swap ideas if you need:
- Nut-Free – Replace the pecans with sunflower seeds, pumpkin seeds, or hemp hearts.
- White Chocolate – You can drizzle melted dark chocolate chips on top or roll the balls into unsweetened desiccated coconut.
- Gluten-Free – Use a gluten-free certified oat brand.
- Medjool Dates – Any soft, dried, and pitted date variety works. If your dates are dry or not moist, soak them in boiled water for 10 minutes, drain them, and use them in the recipe.
- Chia Seeds – You can use flax meal instead, or leave it out.
Storage Instructions
You can keep the balls at room temperature. Energy balls are raw vegan snacks that store very well at room temperature for three days in a cookie jar.
However, if you plan to store them longer, place the balls in an airtight container in the fridge.
They will store for up to 2 weeks. You can also freeze the pumpkin balls in a freezer bag for up to one month. Thaw in the fridge the day before serving.
Frequently Asked Questions
Here are my answers to your most common questions about this recipe.
These pumpkin truffles are perfect for any occasion, as a post- or pre-workout snack to quick fuel.
Another great idea is to serve them as an afternoon tea snack with a cup of coffee or as a bite-size dessert.
More Vegan Snack Recipes
If you love easy no-bake snacks, I recommend trying the following recipes:
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Pumpkin Energy Balls
Ingredients
- 1 cup Medjool Dates - pitted
- ⅓ cup Pumpkin Puree - canned or fresh, not watery
- 3 tablespoons Maple Syrup
- ½ cup Toasted Pecan - toasted
- 1 cup Old-Fashioned Rolled Oats
- 1 tablespoon Chia Seeds
- ½ teaspoon Cinnamon
- 1 ½ teaspoon Pumpkin Pie Spices
- 1 teaspoon Vanilla Extract
Coating – optional
- ½ cup Vegan White Chocolate Chips
- ½ teaspoon Coconut Oil
Instructions
- Add pitted dates, pumpkin puree, pecans, and maple syrup in a food processor using the S-blade attachment.
- Blend on high speed for 30 seconds or until it forms a sticky paste, but you still have bits of pecan nuts.
- Stop the food processor and add the remaining ingredients. Process again to combine all the ingredients into a sticky dough forms. If it is too sticky, add up to 3 tablespoons extra oats – adding one tablespoon at a time. This shouldn't happen except if you have soaked the dates, didn't drain them well, and some water is left.
- Roll into small balls – about 1 1/2 tablespoons each – between the palm of your hand and place each ball onto a plate covered with parchment paper.
Coating
- In a small mixing bowl, melt vegan white chocolate chips and coconut oil.
- Drizzle the melted chocolate on top of the pumpkin energy bites.
- Place the plate in the freezer for 10 minutes to set the chocolate shell.
Storage
- Store for up to 2 weeks in an airtight container in the fridge.
Sweet and delicious. I followed the recipe exactly, the only substitution I made was I swapped out the pecans for walnuts because I didn’t have pecans. Loved them and will be making again. I also dipped a few balls in dark chocolate and they tasted great as well.
Thank you ! I love the dipping idea, sounds so good.
Thank you. I’m definitely going to try!
Do I need to add anything if I don’t use maple syrup? I think with dates they will be sweet enough for me.
If you remove the syrup the batter won’t stick very well together, and the sweetness is low. Maybe try without and add 1-2 extra dates if it’s too dry or a splash almond milk to bind.
I wish when you go to print the recipe that a photo of the finished bites would be included like on your other recipes.
Is there anything I can replace the coconut with? These look amazing I just can’t stand the flavor of coconut unfortunately. Even when people say that you can’t taste the coconut, I definitely can.
Thank You
You can use almond flour, same amount or instant oats
hi! is the reason why its only able to stay at room temp for 3 days is because of the pumpkin puree?
yes, that is why I like to store mine in the fridge. Enjoy the recipe XOXO Carine
I made this and it is delicious! 😀
Thank you so much ! I am happy you love it, Enjoy all the recipes on the blog, XOXO Carine