An updated, fall rendition of my Coconut Fat Ball recipe.
These balls are filled with healthy fats, tons of nuts, and warming spices such as ginger and nutmeg.
I love fat balls so much, I make them each week. I usually switch up the ingredients, and roll them into varying sizes so I can grab a bigger one when I'm more hungry and a smaller one when I need a lighter snack. I always get asked how many are okay to eat in a single sitting and the answer is: listen to your body. I usually eat 1-2 in a sitting. Sometimes I top them with coconut yogurt or melted chocolate when I'm feelin' extra.
They're absolutely perfect alongside a warm cup of chai tea or topped with almond butter for a pre-bedtime snack.
I also love adding fat balls to my yogurt breakfast bowls. As seen below.
I enjoy them best when I wait 4 or 5 minutes to thaw before biting into them, but let's face it, I'm not always patient enough to wait that long. 😆
The recipe below calls for 3 medjool dates, but feel free to add only 2 if you want to further reduce the sugar. I switch it up.
I hope you enjoy!
Pumpkin Fat Ball
Makes 12-14 balls
- 1 cup unsweetened coconut shreds
- 1/3 cup pureed organic pumpkin puree (make sure it's unsweetened)*
- 3 pitted medjool dates, or 2 for lower sugar**
- 1/2 cup raw cashews
- 1/3 cup almonds
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw unsalted sunflower seeds
- 1 tablespoon ground flax seed
- 1" fresh organic ginger, peeled and grated
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp all spice
- 1/8 tsp nutmeg
- 2 tablespoons hemp milk (or any non dairy milk)
- 1/3 cup raw coconut butter***
- Start by combining all of the dry ingredients (this means all ingredients except the hemp milk and coconut butter) into a food processor.
- Process dry ingredients for 1 minute until a crumbly dough has formed.
- Next, add your coconut butter and hemp milk.
- Process for an additional 1 1/2 minutes until well processed. I like my fat balls kind of chunky. If you want them smoother process for a longer amount of time.
- Roll into balls and freeze, lay flat on parchment paper and freeze for a few hours or until hard.
- Store in an air tight container for up to 3 months. Best enjoyed slightly thawed.
*I get my pumpkin puree canned from my local grocery store. Any brand works, just make sure its unsweetened.
**Standard recipe calls for 3 medjool dates, but try 2 or even 1 for an even lower sugar recipe.
***If your coconut butter is separated, stir until smooth before measuring out. This way you're getting the coconut meat and the coconut oil.
- Balls may be oily as you're rolling them. That's okay, they'll dry up as they freeze. The oil is what holds them together.
- Feel free to change it up! Add in cacao nibs for a chocolate-y twist, collagen powder for more protein, cardamom and vanilla for even more warming spices.
- I suggest using a food processor for this recipe, not a blender. Some people have great success using a blender for this recipe but I cannot guarantee the same results.