Three things drew me to this pin: Pumpkin, No-bake, Energy. I love recipes that require no baking, give you energy and, of course, I love pumpkins. Having been wheat-free for 42 days, our snacking choices are limited (by that I mean no chips and crackers) so I have been on the hunt for nutritious substitutes for our former choices. I always have chopped veges around, but sometimes you just want something with a little bit more oommph, but won’t ruin my appetite for dinner.
So when I found these glorious little gems of nutrition and yum, I jumped at the chance to make them. The recipe was super easy (as are most of the recipes I attempt), but I made some adjustments. Let’s take a look.
I found the recipe at the ‘gimme some oven’ blog (don’t you just love the name?) and followed the instructions almost to the letter. She recommended flax or chia seeds, but I chose flax meal (flax seeds pulverized) because my hubby has had bouts of diverticulitis and eating seeds is a no-no. And I chose not to toast my coconut or pumpkin seeds (mostly because I was in a time crunch). The end product was yummy anyway, but next time I will try toasting.
I food-processed the dates, honey, flax, pumpkin and spices and then added the mixture to the oats, coconut and pumpkin seeds. I have a friend that does not like coconut so she’ll be going ‘eewwww’ right now. I’m pretty sure this would be just as good without the coconut, but I would increase both the oats and the seeds or else your bites are going to be too gooey. After combining all the ingredients, I put the concoction in the fridge for 30 minutes. After that I rolled the mix into bite-sized balls and stored them in the refrigerator.
“Hey mom, this is how you roll into a tiny ball. See, easy peasy!”