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Tag: Coconut

Raw Vegan Pumpkin Pie Energy Balls

Today’s feature for the Pumpkin and Pinterest series is Raw Paleo Vegan Pumpkin Energy Balls from Lightly Living. These were so yum, and so simple to make. I have to admit, these are a treat just for mommy. ūüôā


This recipe was very simple to make.

  • I only made a few changes.
  • I swapped the pecans for almonds
  • I added 1 tablespoon of Maca powder
  • I added 1/4 cup of craisins to give it a bit of tartness (and it goes perfectly with pumpkin).


That is all, and they turned out beautifully. The texture was a cross between cookie dough and a Lara bar.  The pumpkin gives the end treat a creamy and smooth texture.  Smoother than a cookie dough, but less firm than a Lara Bar.


 Nutri-licious Benefits

  • Maca Powder
    • Balances hormones
    • Improves skin and hair
    • Increases energy
  • Dates
    • Good source of fiber
    • Contain calcium, sulfur, iron, potassium, phosphorous, manganese and copper.
  • Coconut
    • Improves the bodies ability to absorb calcium and magnesium. Perfect for strong teeth and bones.
    • Boosts immunity-perfect for cold and flu season.

These Vegan Pumpkin Energy Balls are the perfect snack.  Packed with beta carotene, coconut, dates and maca, these pumpkin energy balls will keep you going in spite of the midday slump.


Raw Vegan Pumpkin Pie Energy Balls
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup pitted dates
  • ½ cup raw almonds
  • ⅓ cup canned natural pumpkin
  • ¼ cup + 2 tablespoons (set aside) unsweetened coconut flakes
  • 1 tablespoon Maca powder
  • 2 tsp pure vanilla extract
  • 2 tsp pumpkin pie spice
  • Pinch of sea salt
  1. First, soak the dates in water for 10 minutes. Drain water out and dry the dates on a paper towel.
  2. Simply grind the pecans in a food processor or blender to a fine texture.


Have you ever used Maca powder? Share if you experienced any differences below.


Easy (Coconut flour) Oatmeal Breakfast Cookies

1/2 cup organic butter, room temperature
1 cup brown sugar
1‚ĀĄ4 cup honey
2 Tbsp chia seed
4 eggs
1/2 cup cashews or nut of your choice.
1‚ĀĄ2 cup coconut flour
1‚ĀĄ2 teaspoon salt
1/2  teaspoon baking soda
4 cups rolled oats
Optional additions: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts.


  1. Preheat oven to 350 degrees F. 
  2. Using a processor mix together the butter, brown sugar, honey and egg
  3. Add dry ingredients including cashews. ¬†Transfer to bowl and stir in the oats. ¬†Mix the dry ingredients and wet until mixed. Add any additional ingredients you’ve chosen.
  4. Use 1/4 cup cookie scoop and place onto cookie sheet. Bake 15 to 20 minutes. Cool on a wire rack.
  5. If saving for later place in freezer bag. Cookies stay good in freezer for 1-2 months. 
  6. We like to serve with smoothies or yogurt in the morning. 
  7. These also pack great for lunches. 
Hope you enjoy. 
Be blessed.