I’m sure everyone is saying it, but I’m going to say it too. I can’t believe Thanksgiving is in a day and a half. That amazes me. It came so quickly this year! Doesn’t it always? I’m happy about it though, because Thanksgiving is my favorite holiday of the year. A holiday revolving around food and family doesn’t get better than that. I prefer it over Christmas because gifts aren’t involved. Every Christmas I see people who really can’t afford to buy gifts putting themselves in debt and it makes me sad. That’s why I’m a Thanksgiving advocate!
My family does Thanksgiving a little different and does more of a potluck style Thanksgiving. Usually the family hosting will cook the meat and do a side, but the rest of the sides are delegated to other family members. I’m always on dessert duty which I love. It’s going to be a tad weird to use granulated sugar since I haven’t touched it in two months. I’ll be making my “famous” sweet potato pie and one “healthy” pie of a no-bake peanut butter banana with a nut crust and no added sugar. We’ll see how it goes! One pie to splurge on and one to not feel guilty about. I’m happy with that!
I’m really not the type of blogger who prepares holiday recipes in advance so I can give my readers new holiday recipes to try. I’m sure there are already plenty of recipes for the holiday’s your looking forward to trying, or cooking old standby’s. Instead, I’m sharing a healthy, grain-free, no-sugar added sweet treat that is perfect for people who are trying to cut down on processed sugars and grains. These little treats will help you resist the upcoming sweets that are bound to end up in your offices kitchen.
These balls are a tad sweet, soft, slightly chewy, and make a perfect snack throughout the day. For me, they replace the desire to eat a cookie or something else sweet. One or two of these babies and I’m set until lunch. Plus, they are so simple to make. I’ve shared them with my mom and David and we’re all fans. Feel free to add in whatever nuts you like. I really liked the addition of pumpkin seeds to tie in with the pumpkin puree. I hope you enjoy them, too!
I’m so thankful for the people who come back to read my blog and leave me sweet comments. I hope you all have a great Thanksgiving filled with delicious food and family.
Grain-Free Pumpkin Balls
Recipe adapted from Cupcakes & Kale Chips
1 cup pitted dates
1/2 cup almond flour
1/4 cup flax meal
1/4 cup pumpkin seeds
1/2 cup pumpkin pure
1 heaping teaspoon pumpkin pie spice
2 tablespoons mini chocolate chips
1. In a food processor; pulse dates, almond flour, flax meal, pumpkin seeds, pumpkin pure, and pumpkin spice until it just comes together. Dates and pumpkin seeds won’t be all the way combined, just chopped up.
2. Remove from food processor and stir in chocolate chips. Measure out 1 tablespoon balls and place on a parchment paper lined cookie sheet. Cool in the freeze or refrigerator for 1 hour before enjoying. Store in the refrigerator to last 1 week or in the freezer if you want to keep longer.
