Pumpkin Peanut Butter Balls
Yields about 1 dozen
4 tablespoons PB2
4 tablespoons rolled oats
1 tablespoon maple sugar
½ teaspoon allspice
1 teaspoon crystalized ginger, chopped fine
¼ teaspoon salt
2 tablespoon pumpkin puree
2 tablespoons coconut milk
¼ teaspoon vanilla extract
½ cup shredded coconut
Place the PB2, oats, maple sugar, allspice, ginger and salt into the bowl of a food
processor fitted with the blade attachment. Pulse until the ingredients resemble a
Add in the pumpkin puree, coconut milk, and vanilla extract; pulse to combine.
The mixture may be wet to the touch. Adjust to taste with additional PB2.
Using a small 1-ounce scoop, shape the mixture into 12 balls, roll in shredded coconut,
place on wax or parchment paper and store in the refrigerator until firm to the touch,
about 8 hours to overnight.