Let’s be honest—most of us are looking for snacks that actually fuel us instead of leaving us in a sugar crash an hour later.
These pumpkin seed energy balls check every box: they’re naturally sweet, packed with protein, and come together in about 10 minutes.
I started making these when I needed something I could grab between meetings or toss in my bag before a hike. No baking required, and they stay fresh in the fridge for over a week (if they last that long).
The pumpkin seeds give them a subtle nutty flavor and a satisfying crunch that’s different from your typical almond or cashew energy ball. Plus, they’re loaded with magnesium and zinc, which is always a bonus.
Why You’ll Love This Recipe
These energy balls are ridiculously easy to make. You don’t need any special equipment—just a food processor and about 10 minutes of your time.
They’re naturally gluten-free and can be made vegan by using maple syrup instead of honey. The texture is perfectly chewy with little bursts of crunch from the pumpkin seeds.
You can customize them based on what you have in your pantry. Swap the dates for figs, use different seeds, or throw in some cacao nibs for a chocolate version.
They keep well in the fridge, so you can meal prep them on Sunday and have healthy snacks ready all week. I like to keep a container of them at my desk for that mid-afternoon slump.
Ingredients
- 1 cup raw pumpkin seeds (pepitas)
- 1 cup pitted Medjool dates (about 10-12 dates)
- 2 tablespoons almond butter (or any nut/seed butter)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
- 2 tablespoons ground flaxseed
- 2-3 tablespoons water (as needed)
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Optional coating:
- Extra pumpkin seeds, finely chopped
- Unsweetened shredded coconut
- Sesame seeds
Instructions
Add the pumpkin seeds to a food processor and pulse until they’re roughly chopped. You want some texture, not a fine powder.
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Add the dates, almond butter, honey, vanilla, cinnamon, salt, and flaxseed to the food processor. Process until everything comes together into a sticky dough.
If the mixture seems too dry and crumbly, add water one tablespoon at a time while processing. The dough should stick together when you press it between your fingers.
Scoop out about one tablespoon of the mixture and roll it between your palms to form a ball. Repeat with the remaining dough.
If you’re using a coating, roll each ball in your chosen topping until lightly covered.
Place the energy balls in an airtight container and refrigerate for at least 30 minutes before eating. This helps them firm up.
Store in the refrigerator for up to 10 days, or freeze for up to 3 months.
Tips & Variations
Make sure your dates are soft and fresh. If they’re dried out, soak them in warm water for 10 minutes, then drain well before using.
For a chocolate version, add 2 tablespoons of cacao powder to the mixture. You might need an extra tablespoon of liquid to help it come together.
Try toasting the pumpkin seeds first for a deeper, more roasted flavor. Just spread them on a baking sheet and toast at 325°F for 8-10 minutes.
If you don’t have a food processor, you can use a high-powered blender. Just stop and scrape down the sides frequently to make sure everything gets incorporated.
Print
Pumpkin Seed Energy Balls
These no-bake pumpkin seed energy balls are made with just 8 simple ingredients and come together in 10 minutes.
- Total Time: 10 minutes
- Yield: 12–14 energy balls 1x
Ingredients
- 1 cup raw pumpkin seeds (pepitas)
- 1 cup pitted Medjool dates (about 10–12 dates)
- 2 tablespoons almond butter (or any nut/seed butter)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
- 2 tablespoons ground flaxseed
- 2–3 tablespoons water (as needed)
Optional coating:
- Extra pumpkin seeds, finely chopped
- Unsweetened shredded coconut
- Sesame seeds
Instructions
- Add the pumpkin seeds to a food processor and pulse until they’re roughly chopped. You want some texture, not a fine powder.
- Add the dates, almond butter, honey, vanilla, cinnamon, salt, and flaxseed to the food processor. Process until everything comes together into a sticky dough.
- If the mixture seems too dry and crumbly, add water one tablespoon at a time while processing. The dough should stick together when you press it between your fingers.
- Scoop out about one tablespoon of the mixture and roll it between your palms to form a ball. Repeat with the remaining dough.
- If you’re using a coating, roll each ball in your chosen topping until lightly covered.
- Place the energy balls in an airtight container and refrigerate for at least 30 minutes before eating. This helps them firm up.
- Store in the refrigerator for up to 10 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
