12 Nov Paleo Snack: Pumpkin Spice Bombs

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]I knew I had to find something to rival a delicious pumpkin spice latte or pumpkin pie in order to stay strong on my paleo diet during the fall. Something that’s tasty, guilt free, and reminds my mouth of campfires, brightly colored leaves, and Christmas carols would normally be a tall order. But once I saw this recipe from PaleoGrubs, I knew I’d found something that could fit the bill.

Sugary snacks (okay and potato chips) were definitely the hardest treats to break during Whole30. But every now and then I like to treat myself to a little something sweet after a meal. Sometimes an apple or blackberries do just fine, but I found myself craving something a little more festive and flavorful the last few days.

These gluten free, dairy free, sugar free, and vegan treats are not free of flavor or decadence. In fact, they remind me of the pumpkin pie filling my grandma made around the holidays (and when I begged extra sweet). For extra portability, Rebecca from PaleoGrubs says that you can also make these balls into bars too for an easy on-the-go treat.

I made mine into the balls and covered them with unsweetened shredded coconut (Bob’s Red Mill). Also, since we’re in our short-term rental apartment, I didn’t have any vanilla extract on hand but I did have almond. I gave that a whirl and have to say, it wasn’t that bad…but definitely stick with vanilla unless you’re in a pinch like me. Additionally PaleoGrubs calls for cinnamon, nutmeg, and cloves – but I cheated a bit and just used pumpkin pie spice and then added a touch more cinnamon.[/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1/4″][vc_column_text]
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1. Place the dates into a small bowl and cover with water. Let soak for 10 minutes, then drain.
2. Place the pecans into a food processor and pulse until finely ground. Add in the rest of the ingredients, including the soaked dates. Pulse until combined. Adjust the spices to taste. Place into the refrigerator for 30 minutes to chill.
3. Use your hands to form the dough into small balls.
4. Cover a dish with the remaining 1/2 cup unsweetened coconut flakes and roll individual balls until lightly covered.
5. Store in the refrigerator in an airtight container.

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