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Spiced pumpkin paste and pumpkin spice bliss balls

These are yummy…very yummy so the family tells me and my family doesn’t hold back on culinary truths.  This slice is a great balance of proteins and carbs, is hearty but light, not too sweet and stores in the fridge for ages.  I love it that the goodness of the Manuka Honey is 100% retained and with the nut butter, dates, nuts and seeds it’s a great energy booster.




17.6 oz / 500g pumpkin chopped into small pieces

Tbsp olive oil

1 cup honey

2 tbsp Heilala Pumpkin Pie Flavoured Vanilla Essence (alternatively, add 2 tbsp vanilla essence with 1/8 tsp cinnamon, 1/8 tsp nutmeg and 1/8 tsp ground cloves and 1/8 tsp allspice)


1 cup raw sunflower seeds

¼ tsp allspice

¼ tsp cloves

Pinch fine sea salt

½ cup chopped medjool dates

½ cup spiced pumpkin paste (see above)

¼ cup old fashioned oats

1 Tbsp extra virgin olive oil

½ Tbsp chia seeds



Spread pumpkin over baking paper lined roasting tray and drizzle with olive oil. Toss to coat, and roast at 392˙F / 200˙C for 20 mins or until pumpkin is soft.



Wait for pumpkin to cool, and add to food processor with honey and pumpkin spice vanilla essence. Blend until smooth. Store in fridge for 2-3 days or freeze in small portions for future use. 



To make into Pumpkin Spice Bliss Balls: 

In a food processor, blend sunflower seeds, allspice, cloves, and sea salt together until seeds are fine in texture. Add in dates and run on low speed until chopped and well-distributed. The mixture will begin to look moist.



Add in spiced pumpkin paste, oats, olive oil, and chia seeds. Pulse until combined.

Use a teaspoon to portion the dough and roll into about 1 inch (2.5cm) balls.

Store in the refrigerator. 


Anytime Range daily range manuka honey Recipe refined sugar free savoury

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