Paleo Vegan Pumpkin Pie Balls

After a long hiatus...I'm back!  I apologize for falling off the radar, but the last several months have been jam packed, and I've forgone trying many new recipes - sticking, instead, to my "old faithfuls" for the sake of convenience.

Alas, I've been really missing experimenting in the kitchen and sharing new, yummy recipes with you guys as of late! Fall is my favorite time of the year for many reasons (amazing weather, comfy layers, holidays & family time...just to name a few), but one HUGE reason is the "flavors" of fall.  And it probably won't surprise you that, of those flavors, pumpkin is way up there on my list of favorites. In the last couple weeks alone, I've made pumpkin muffins, pumpkin pancakes, and, of course, these Pumpkin Pie Balls (twice!).

These little guys are just delightful...the perfect little pumpkin pie flavored, cakey bite. AND they're easy! You could definitely have them as a sweet addition to your breakfast, or like my husband and I have been doing, enjoy them as a treat after dinner :)  I made another batch for us again yesterday, and this time I added chocolate chips to the mix...because everything's better with chocolate, no?!

Paleo Vegan Pumpkin Pie Balls

Recipe yields 18-20 

Ingredients:

2 cups Almond Flour

1/2 cup Coconut Flour

2 Tbsp Tapioca Flour

1 cup Pumpkin Puree

2/3 cup Maple Syrup

1 Tbsp Coconut Oil

1 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Clove

1/2 tsp Baking Soda

1/2 tsp Salt

1 Tbsp Vanilla Extract

Optional: 1/4 cup Chocolate Chips

Directions:

1) Preheat oven to 325 degrees.

2) Combine dry ingredients, making sure to work out any lumps in the flours.

3) Add wet ingredients and mix into a sticky dough.

4) Form into 1 1/2 inch balls and place on lined cookie sheet.

5) Bake for about 20 minutes.

6) Serve plain or drizzled with additional maple syrup.