pinchof Himalayan saltbest kind for you in my opinion
1cuppecan pieces
1cupmilk chocolate chipsmelted (can use vegan)
Instructions
Combine the confectioners' sugar, quinoa, butter, peanut butter, honey canned pumpkin puree, vanilla, cinnamon, salt & ½ cup oats in a bowl or a food processor to smooth and blend well.
Line a baking sheet with parchment paper. Scoop the dough into 1 Tbsp. balls on the pan ¼-inch apart. You should have about 16 balls total. Freeze for 1 hour.
Separate balls- 8 on each side. Using 8 balls, mold with your hands into a circle and roll into pecans to cover full. Set on parchment paper lined baking sheet.
With the other 8 balls, throw into a mixing bowl. Add 1 cup of oats. Blend well then roll into 8 1 Tbsp. size balls. Place onto the same lined parchment paper lined baking sheet.
Melt chocolate in microwave or oven. Using a fork drizzle melted chocolate over your pumpkin peanut balls. Chill for 30 minutes before serving.