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Pumpkin Carrot Energy Bites

Tis’ the season for pumpkin spice errythang! And I must admit, I’m totally here for it. I am an avid fall lover. Although I will miss summer dearly, my heart belongs to those crisp autumn days sipping a hot cider snuggling by a crackling fire while watching Michigan State football. When I lived in Houston, Texas for a while, I could not handle the lack of season change (or mild season change I should say). I full on boycotted it by wearing hoodies and fall attire despite the 90+ degree days. This eventually stopped because for starters, I was sweating my ass off and also the leaves on the trees weren’t changing so it all just felt off.

Needless to say, I didn’t last long in Texas. As much as I want to fight it, I’m a northern girl through and through. My biological clock just seems to need the season changes. Now that I’m back in Michigan, I take FULL advantage of fall and everything that comes with it. Y’all know what this means…PUMPKIN. Noshindietitian-21

Pumpkin is just a kick-ass vegetable. Well really it’s a fruit, but acts more like a vegetable. Not only does it make all your fall recipes taste wonderful, but it also has some serious health benefits. It’s a beta-carotene rock star, which equates to high vitamin A in the body. It also provides a couple really great antioxidants, lutein and zeaxanthin. These special characteristics in addition to its vitamin C, fiber, potassium, and vitamin E content, help boost your immune system (which we could all use with flu season ahead), improve your eyesight, and help prevent risk of developing chronic diseases.

These pumpkin carrot balls are no exception. They are actually a vitamin A double whammy with the addition of the carrots. They are also vegan, dairy, and gluten-free. The ground flaxseed is the nutritional cherry on top by contributing healthy omega-3 fatty acids, protein, and fiber. Carrot balls.jpg

I personally love any type of energy bite (or ball). They are a great mid-afternoon pick-me-up, after dinner sweet treat, grab and go healthy snack, or just an anytime bite of deliciousness. These can also be frozen for later use. If you’re looking to boost the protein content, feel free to add your favorite protein powder, chia seeds, or more ground flaxseed. A vanilla protein powder would pair perfectly! I opted out this time around because my protein powder was vanilla coconut flavor and I wasn’t really feeling the coconut for this recipe. By all means, get creative and tailor to your flavor preferences! Enjoy! Carrot balls 2

Pumpkin Carrot Energy Bites

Course Snack
Author Liz Bissell


  • 3 large carrots, chopped
  • 3 dates, pitted and roughly chopped
  • ½ cup 100% pumpkin puree
  • 1 tbsp pure maple syrup
  • 3 tbsp ground flaxseed
  • ½ tsp vanilla extract
  • ¼ cup Gluten-free old-fashioned oats (can also use ¼ cup flour of choice and regular old-fashioned oats if you prefer)
  • ¼ tsp cinnamon
  • ¼ tsp cloves
  • 1 cup pecans, finely chopped


  1. Pour oats into a food processor or blender and pulse until a fine powder. Pour into a small bowl and set aside.

  2. Add the carrots into the food processor and pulse until the carrots are finely minced. Add in the dates and half of the pumpkin puree. Blend into a paste.

  3. Add in the rest of the pumpkin puree, oat flour, maple syrup, flaxseed, vanilla extract, cinnamon, and cloves. Pulse until evenly combined.

  4. Place the chopped pecans into a medium bowl. Using a cookie scoop, form the dough into 1-2 inch balls and roll in the pecans to coat.

  5. Store in the refrigerator. Enjoy as a snack or mini dessert!

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Matcha Green Tea Energy Balls

Matcha green tea powder is quite popular for its antioxidant powder that is potentially greater than regular bagged green tea.


Why you might ask?

Matcha green tea is slightly different from traditional green tea in a few ways.


Matcha green tea is the whole tea leaf ground into a powder. This powder is then mixed in with hot water for a frothy tea beverage, ultimately allowing you to consume whole tea leaves. On the other hand, general consumption of regular green tea is the infused water from the leaves instead of whole tea leaf consumption.


About six weeks prior to harvest time, matcha green tea leaves are shaded to help reduce sunlight and photosynthesis. As a result, the chlorophyll and amino acid content is intensified, which helps contribute to its umami flavor profile and wonderful antioxidant power. High quality matcha is grown in near darkness prior to harvest.

Health Benefits:

Matcha green tea also contains l-theanine and epigallocatechin gallate (EGCG), which have antioxidant properties, help fight inflammation in the body, and may improve alertness. Due to lack of scientific evidence specific to matcha green tea, there is no clear indication to drink matcha green tea over regular green tea. However, due to the fact that really good quality matcha creates an amazingly frothy, creamy latte AND has potential to repair the damage I do to my body on the weekends, I’m sold. Try using in lattes, smoothies, and sweet or savory sauces. It is not recommended to drink more than 2 cups of matcha green tea daily due to its nutrient concentration.

Now let’s get to the recipe!

These matcha green tea balls are a great snack to hold you over between meals, give you a boost before or after a workout, or as a healthy dessert after dinner. I made these babies for my coworkers as a holiday gift because I’ve got “matcha” love for my team 🙂 Hope you enjoy!

Matcha Green Tea Energy Balls

Course Dessert, Snack
Total Time 45 minutes
Servings 48 balls
Author Elizabeth Weber


  • 1 cup sliced almonds
  • 1/2 cup old-fashioned oats
  • 1/2 cup unsweetened cocoa powder
  • 1 cup medjool dates, pitted and chopped
  • 2 tsp vanilla extract
  • 2 tsp pure maple syrup
  • 1/4 cup unsweetened soy milk (or other non-dairy milk of your choice)
  • 1/2 cup semi-sweet mini chocolate chips
  • 1/4 cup matcha green tea powder


  1. Pit and chop the dates. Place matcha powder in a medium-sized mixing bowl and set aside.

  2. Combine the almonds, oats, and cocoa powder in a food processor and pulse until evenly distributed.

  3. Add the dates, vanilla extract, maple syrup, and 1/8 cup of the soy milk. Pulse until the mixture is formed. After adding the first 1/8 cup of soy milk, add 1 tsp of soy milk at a time until the mixture is moist enough to roll, but not too wet where it is constantly sticking to your hands.

  4. Roll the dough into ~1 inch size balls and place in the mixing bowl with the matcha green tea powder.

  5. Shake the bowl to coat the balls with the powder. Serve immediately or refrigerate/freeze for later use.