Updated: Sep 17, 2024 / 02:48 PM EDT NEW HAVEN, Conn. (WTNH) – CT BUZZ’s Natasha Lubczenko and Jillian Andrews teamed up this morning in the Studio Kitchen to make No-Bake Pumpkin Energy Balls.

Wrap up, and squeeze to form large ball. Freeze for 30-60 minutes. Remove from freezer, and roll into bite-size balls. Store extra energy balls in the freezer.

Ingredients 2 ½ Cups Plain Quick Oats (Gluten- Free) ½ Cup Pumpkin Pure ½ Cup Maple Syrup ¼ Cup Chia Seeds 1 Cup Almond Butter (or Peanut Butter if you prefer) ½ Cup Vegan White Chocolate ...

3. Roll Into Balls Roll between your lightly greased fingers, pushing ingredients towards themselves to form an even, tight ball. If you find that your mixture is too dry to form balls, try adding ...

You should get about 15 balls. Place energy bites on a baking sheet lined with parchment paper and place in the freezer for 30 minutes. Add chocolate chips and coconut oil to a microwave safe bowl.

Pumpkin Energy Balls for your Lunch Mash pumpkin. Add oregano, salt, uncooked oatmeal, crushed walnuts, almonds. Make small balls, cover them in corn flour and fry.

The combination of pumpkin, nut butter, and chocolate chips, gives these energy balls a winning taste. Plus, the oatmeal and chia seeds add fiber and protein to help make them more satisfying.

1. In a food processor, add dates, honey, pumpkin puree, ground flax, cinnamon, ginger, nutmeg, and salt in and run on high until well combined and smooth. 2.