Vegan Pumpkin Peanut Butter Balls

INGREDIENTS:

1 1/4 cups quick-cooking or rolled oats

1 1/2 cups additive-free or homemade peanut butter

1/2 cup maple syrup

1 1/2 cups canned or homemade pumpkin puree

3/8 tsp salt

1 1/4 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

2/3 cup Dickey Farms pecans, chopped

INSTRUCTIONS:

Preheat oven to 350°F

Spread oats on a large baking sheet and bake for 10 minutes.

Combine all ingredients, except pecans, in a bowl. Mix thoroughly, as it will thicken.

Roll into balls (roughly 2 tbsp each). If dough is too soft to roll, stick in freezer for 2-3 minutes to harden a little.

Roll in chopped pecans.

Freeze for at least 20 minutes, keep in freezer until serving.

Recipe from Eating Rules.