Pumpkin Pie Energy Bites

PREP TIME

15 minutes

COOK TIME

No cooking required

SERVING SIZE

12 bites

Pumpkin Pie Energy Bites

Ingredients

½ cup coconut flour (almond flour may be substituted)

2 Tbsp avocado oil

½ cup pumpkin purée

¼ cup tahini

3 Tbsp date syrup (or pure maple syrup)

2 tsp Beller Nutrition Pumpkin Pie Spice Blend

¼ cup rolled oats

1 Tbsp almond protein powder, optional

¼ cup dark chocolate chips

Featuring: Pumpkin Pie Spice

This cozy blend features organic Ceylon cinnamon, known as “true cinnamon” and naturally much lower in coumarin than common cinnamon. Layered with ginger, nutmeg, cloves, allspice, and orange peel for a uniquely Beller Nutrition twist. Perfect for pumpkin spice lattes, oatmeal, smoothies, yogurt, and baked goods!

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Little bites, big pumpkin-spice energy! Pumpkin, tahini, oats, and almond protein come together in a satisfying grab-and-go bite, while Pumpkin Pie Spice delivers all those warm, cozy flavors in one sprinkle. Keep a batch in the fridge or freezer for an easy snack that brings fiber, plant protein, and delicious fall flavor wherever the day takes you.

Directions

  1. In a medium mixing bowl, combine the flour, avocado oil, and pumpkin purée. Mix thoroughly.
  2. Add the tahini, date syrup (or maple syrup), Pumpkin Pie Spice Blend, oats, and almond protein powder, if using. Mix until well combined. The mixture should be very doughy and stiff.
  3. Roll the dough into 12 small balls. Add a few chocolate chips to each.
  4. Cover and store in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Nutritional Highlights

  • Ceylon cinnamon is “true” cinnamon — a lighter, sweeter version with 1,200 times less coumarin (a potential liver-toxic compound) than the standard grocery store cinnamon. Plus, it may regulate blood sugars and limit cancer cell growth.
  • Ginger has over 60 powerful anti-inflammatory, antioxidant, and anti-cancer compounds.
  • Nutmeg has major anti-inflammatory and possible anti-cancer properties.
  • Cloves are ranked the #1 food in terms of antioxidant content and may have 3-15 times the antioxidant value compared to other spices and herbs.
  • Allspice’s major component, eugenol, has been shown to have potential anti-cancer, antioxidant, and anti-inflammatory activity.
  • Orange peel contains hesperidin and D-limonene, which may have antioxidant, anti-inflammatory, and anti-cancer effects. Bonus: it may also help suppress appetite and protect the liver from toxins.
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