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.

 

INGREDIENTS

SPICED PUMPKIN PASTE

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)

PUMPKIN BLISS BALLS

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

 

1

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.

 

2

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. 

 

3

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.

 

4

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. 

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