Pumpkin Spice Chocolate Chip Energy Bites

These delicious little treats taste like pumpkin spice oatmeal cookies but they are packed with protein and fiber!  They are the perfect on the go treat you can make ahead of time for snacks!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 8 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 15 minutes

Ingredients

• ½ cup raw almond butter
• 1/2 cup canned pumpkin
• 1/2 cup pitted medjool dates
• 2 cups Bob's Red Mill gluten free rolled oats
• ¼ cup chia seeds
• ¼ cup hemp seeds
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup vegan vanilla protein powder
• 1/2 cup vegan dark chocolate chips

Instructions

Instructions:

1. In a food processor, combine the almond butter, pumpkin, and dates together, and blend until smooth, then add the chia seeds, hemp seeds, spices and protein powder and blend again until well mixed.
2. Add the oats and blend until mostly smooth (of course there will still be a few bits and the seeds will stay whole mostly but it is ok).
3. Add the chocolate chips, and pulse until they are evenly distributed.
4. Remove from the processor and squeeze and roll into balls with your hands. Set those on a parchment paper lined tray, and place in the freezer for about 30 minutes or until firm.

*These keep refrigerated for up to 1 week, or frozen for up to a few months.