PALEO PUMPKIN APPLE FALL BALLS

PALEO PUMPKIN APPLE FALL BALLS

I couldn’t decide between making a pumpkin recipe or an apple recipe so I just * rolled * them into one! Truly my best fall-crazed-idea of the season so far. ;)

I love the flavors of this time of year. They’re all so cozy and I think I associate cozy flavors with comfort food and a comfortable tummy.

For me, having ulcerative colitis means I can’t handle a lot of raw foods like raw veggies or fruit. I roast or steam about 80% of my veggies and honestly just don’t eat that much fruit (besides my beloved bananas!!). So I think a big part of my love for fall is that the foods I can eat without getting sick finally feel appropriate! It definitely feels weird eating hot food even during the summer…

PALEO PUMPKIN APPLE FALL BALLS
PALEO PUMPKIN APPLE FALL BALLS

So I’m fully ready to embrace all the cozy, warm, cooked, easy-on-my-insides foods that this season has to offer! From cozy crock pot soups to baked goods to roasted squash to these paleo pumpkin apple fall balls, my tummy is happiest this time of year!!!

PALEO PUMPKIN APPLE FALL BALLS
PALEO PUMPKIN APPLE FALL BALLS

These paleo pumpkin apple fall balls are the perfect way to celebrate my favorite season (truly would live in a perpetual fall if I could) with spicy cinnamon, smooth pumpkin and a little crunch from sautéed apples. :)

XO nat

RELATED: Paleo Pumpkin Fig Cookies, Paleo Pumpkin Spice Mocha Muffins, Paleo Pumpkin Scones, Paleo Chocolate Chip Pumpkin Bread, No-Bake Paleo Pumpkin Pie Bars


Paleo Pumpkin Apple Fall Balls

These little energy balls are truly all of fall’s best flavors wrapped into one! They’re the perfect, healthy snack or sweet treat!

Ingredients

  • 1/3 cup pumpkin puree

  • 1/4 cup nut/seed butter of choice (I used cashew butter)

  • 2-3 Tbsp honey (depending on sweetness preference - if you use 3 Tbsp add an extra 1 Tbsp of coconut flour)

  • 1 tsp pure vanilla extract

  • 1 Tbsp melted coconut oil

  • 2 Tbsp almond flour

  • 1/4 cup coconut flour

  • 2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/8 tsp ground ginger

  • 1/8 tsp salt

  • 1 cup finely chopped apple

    • 1/2 Tbsp coconut oil (for sautéing)

Instructions

  1. In a large bowl, combine the pumpkin puree, nut/seed butter, honey, pure vanilla extract and melted coconut oil and mix well.

  2. In a separate bowl, combine the almond flour, coconut flour, cinnamon, nutmeg, ground ginger and salt and mix well.

  3. Combine the wet and dry ingredients.

  4. In a pan, sauté the finely diced apples with the 1/2 Tbsp coconut oil until starting to brown/caramelize.

  5. Stir the sautéed apples into the “batter.”

  6. Place the batter into the fridge and let cool for about 20 minutes.

  7. Once cooled, roll into desired-sized balls and enjoy!

  8. Store in an airtight container in the fridge for up to a week or in the freezer for as long as you’d like!

Enjoy!