"Fat Ball" recipes are all over the internet, but don't pass this one up! They're high in healthy fats + protein and low in sugar. Fat is what we use for long-lasting energy, and fat adds a lot of satiety, which is a trick to not feeling deprived. Because the fats and protein have a minimal effect on blood sugar levels, these balls won't cause much of an insulin release, which is really important for so many reasons. For more Fat Bomb recipes, check these out. 

Keep this recipe on hand for an on-the-go breakfast or a quick snack. They easily store in the freezer and will last for months, but they're so delicious I bet they won't make it that long. 

I N G R E D I E N T S

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

½ cup raw cashews

1/3 cup almonds

¼ cup raw pumpkin seeds

¼ cup raw unsalted sunflower seeds

1 tablespoon ground flax seed

1” fresh organic ginger, peeled and grated

1 tsp cinnamon  

¼ tsp sea salt

¼ tsp allspice

1/8 tsp nutmeg

2 tablespoons hemp milk (or any non-dairy milk)

1/3 cup raw coconut butter**

D I R E C T I O N S

1. Start by combining all the dry ingredients (this means all ingredients except the hemp milk and coconut butter) into a food processor.

2. Process dry ingredients for 1 minute until a crumbly dough has formed.

3. Next, add your coconut butter and hemp milk.

4. Process for an additional 1½ minutes until well processed. I like my fat balls kind of chunky. If you want them smoother, process for a longer amount of time.

5. Roll into balls and freeze, lay flat on parchment paper, and freeze for a few hours or until hard.

6. Store in an air-tight container for up to 3 months. Best enjoyed slightly thawed (give them about 6 minutes to soften).

N O T E S

*I get my pumpkin puree canned from my local grocery store. Any brand works, just make sure it’s unsweetened.

**If your coconut butter is separated, stir until smooth before measuring it out. This way you’re getting both 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 can’t guarantee the same results.

Recipe courtesy of Lee from America.