These energy balls are a great pre or post workout snack. Great breakfast or snack on the go! They are also great in lunch boxes. Any time I can get extra protein and fiber into my kids – I’m all over it. This week I made another pumpkin recipe and had some leftovers in the fridge that I wanted to use up. I thought energy bites would be awesome. These take about 5 minutes of prep, 30 minutes of chilling and then rolling them out. They keep in the fridge for about two weeks. Bite-sized goodness!
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Pumpkin Date Energy Balls
- Total Time: 45 mins
- Yield: 24 energy balls 1x
Description
These bite-sized treats have the flavor of pumpkin pie in a protein- and fiber-rich snack.
Ingredients
- 1 cup (240 ml) of Medjool or fancy dates, pitted
- 1/4 cup (60 ml) of agave, maple syrup or honey (your choice)
- 1/4 cup (60 ml) of pumpkin puree
- 2 tbsp (30 ml) of flaxseed meal
- 1 scoop of protein powder (I used Cabot's whey protein)
- Scant 1/2 tsp of pumpkin pie seasoning (I use King Arthur Flour's version)
- 1/8 tsp of salt
- 1 1/2 cups (360 ml) of rolled oats (I use gluten free but you don't have to)
- 1 cup (240 ml) of nuts (I used slivered almonds)
Instructions
- Into your food processor, add the dates, whatever syrup/honey you decide to use and pumpkin. Plus until the ingredients are pretty much pulverized.
- Then add the remaining ingredients.
- Run the machine until the dough forms a large ball.
- The mixture is a bit wetter and you can add additional oats if needed but it should be tacky.
- Scoop out and place the dough into a tupperware container.
- Cover and refrigerate for at least 30-45 minutes or until it firms up.
- Scoop out the dough with a melon baller and roll with your hands into bite-sized balls.
- Place back in a tupperware container and store in the fridge or freezer.
- Prep Time: 45 mins
- Cook Time: 0 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 2 balls
- Calories: 150
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Frequently Asked Questions
Do I need a food processor to make these energy balls?
Yes — the recipe calls for pulsing the dates, syrup, and pumpkin puree in a food processor until pulverized, then adding the remaining ingredients and running the machine until the dough forms a large ball. A high-powered blender could work in a pinch, but a food processor gives the most control.
Why does the dough need to be refrigerated before rolling?
The mixture is intentionally wet and tacky, so it needs at least 30–45 minutes in the fridge to firm up enough to roll cleanly into bite-sized balls with your hands. If the dough still feels too soft after chilling, you can knead in a few more tablespoons of rolled oats. 
How long will these energy balls keep?
The article notes they keep in the fridge for about two weeks. For longer storage, place them back in the tupperware container and move it to the freezer — the recipe explicitly lists the freezer as a storage option.
Can I swap the nuts or protein powder?
The recipe lists slivered almonds as the author’s choice but notes you can use any 1 cup of nuts. The protein powder is similarly flexible — the author used Cabot’s whey protein but any single scoop of your preferred protein powder will work. The sweetener is also interchangeable: agave, maple syrup, or honey are all listed.
looks amazing!!!!!! could you add the macros or nutrients to the recipes, though? That would be great.