This is for real: don’t read this post unless you’re fine with a new addiction.

Because, these.

These grain-free, refined sugar-free, gluten-free, egg-free and dairy free treats are my favorite things to keep around as of late. And, with so much good stuff in them (coconut oil, walnuts, chia seeds and nut butter for great healthy fats and proteins, and pureed pumpkin (a vegetable!), you can almost justify it to yourself as a healthy snack.

I am, at least.

But, it’s true. Those good ingredients matter. They help ground your blood sugar and keep you calm, satiated and happy, instead of spike it up to make you hungrier, more crav-y, and all over the freakin’ map throughout your day.

You know those moments when you want something a little sweet, but don’t want the sugar rush after or to be up all night because of it?  Like after dinner. Or mid-morning. Or, anytime of day, for that matter. Especially with the holidays coming up- who needs those tasteless sugar cookies when you’ve got something like these at home instead?

I’ll just leave you with this: I can’t make ’em unless I have other people coming over.  And desserts aren’t even my thing. Get my drift?

Pumpkin Coconut Chocolate Balls

Makes 16 balls

1 cup shredded coconut

¼ cup pumpkin puree

4 tablespoons coconut oil (optional)

3 tablespoons nut butter (I used cashew butter, it was amazing. Peanut or almond would work too)

3 tablespoons maple syrup or honey

3 tablespoons chia seeds (optional)

1-2 handfuls walnuts, chopped

2 teaspoons vanilla

1 handful chocolate chips (or raisins)

1 teaspoons pumpkin pie spice

In a small saucepan, melt coconut oil first, if using. In the meantime, line a plate or container with wax or parchment paper. Add all ingredients except chocolate chips to a mixing bowl and stir well to combine. Pour in coconut oil and continue to mix.

Add chocolate chips and place mixture in the fridge for 5 minutes. When ready, remove the mixture and roll into small balls (I like to get them as small as I can). Place on the parchment or wax paper and freeze for at least 2 hours before eating. Store in the freezer, covered for up to 2 weeks.

Note: The flavor of these bites improves drastically after you freeze them, so give them a full 24 hours if possible!

Love this recipe? You’d love the cookbook then too. My second book, Simply Real Eating is coming out November 19th, so make sure you’ve pre-ordered it here. And be sure to check out the seasonal meal plans (or the new Easiest DINNER ONLY Plan)! It’s what we literally eat for dinner every week. Wanna know more about this real-food lifestyle made simple I always talk about? Be sure to check out this little podcast workshop I created for you, called: Simply Real FOOD: Real food, finally explained. Check it out here!