¾ cup canned pure pumpkin purée (not pumpkin pie filling)
¾ cup organic peanut butter or any other organic nut butter
¼ cup raw honey
¼ teaspoon ground cinnamon
1/8 teaspoon fine sea salt
2 cups old-fashioned rolled oats
½ cup mini bittersweet or dark chocolate chips or chopped dark chocolate
Line a baking sheet with parchment paper. In a large bowl, combine the pumpkin purée, peanut butter, honey, cinnamon, and salt and stir until completely blended. Add the rolled oats and chocolate and stir to incorporate.
Using your hands, roll the mixture into 1-inch balls and place on the parchment–lined baking sheet. Freeze the balls for 1 hour then transfer to an airtight container and refrigerate up to 1 week.
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