Chocolate Pumpkin Chickpea Energy Balls
Updated: Apr 10
What I love about energy balls is that, aside from being a super healthy treat, packed-full of nutrients, they are delicious! I snuck some chickpeas into the recipe for added fibre and protein. Pumpkin seeds are high in magnesium and zinc, two minerals that are important for stress. The almonds in this recipe add crunchiness along with vitamin E and healthy fats. These gluten-free and vegan energy balls are sweetened with maple syrup and dates. So, although they aren’t sugar-free, these two natural sweeteners are low in the glycemic index which means they won’t spike your blood sugar the same way regular sugar would (please note that this doesn’t mean you should drench your pancakes in maple syrup). These energy balls are great for breakfast, snack, dessert, and perfect for kids. If your little ones are as picky as mine, it’s a good way to get them to eats legumes, nuts and seeds without them knowing.
Chickpeas (Garbanzo beans), 1.5 cups
Almonds, 1 cup
Pumpkin Seeds, ½ cup
Cocoa powder, ½ cup
Maple syrup, 1/3 cup
Coconut oil, 1/3 cup melted
Cinnamon, 1 tsp
Almond milk, splash
Grind almonds and pumpkin seeds in food processor. Leave a few chunky pieces of almonds and seeds for crunchiness. Place in bowl. Add sea salt and cinnamon.
Blend chickpeas, dates, coconut oil (melted), maple syrup and cacao until smooth. Use a blender, food processor, or electric beater. Add a splash of almond milk if mixture is too dry.
Place chickpea mixture in a bowl. Add ground almond/pumpkin mixture. Mix well, until ingredients well blended.
For best results, refrigerate for an hour before forming balls.
With very clean hands or gloves, roll the balls. You can roll them in some cocoa powder if you’d like to cover them in cocoa. I did lightly.
Refrigerate and eat within 5-7 days. Makes 32.
Nutrition Info (per 2 balls):
167 calories 13.6g carbs 6.8g fat 4.5g protein 2.8g fibre