Mix the tahini, pumpkin puree, and maple syrup together in a large bowl.
Add in the old fashioned rolled oats, chia seeds, pumpkin pie spice and mix together.
Fold the chocolate chips into the batter. Place the batter in the freezer for 20 minutes to chill.
Use a cookie scoop or spoon to roll into balls. Place on a baking sheet and freeze for 1 hour.
Add to an airtight container in the fridge for up to 1 week.These energy balls can also be stored in a bag in the freezer for up to 2 months.
Recipe Notes:
Pumpkin Pie Spice Mix: Use 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ¼ tsp allspice and mix together.
Swap tahini with nut butter or sunflower seed butter. This is what helps the energy balls to stick together.
Be sure to let the batter chill in the freezer for 20 minutes before rolling it into balls. This will make it much easier when you form them.
These energy balls will soften at room temperature. I recommend storing them in the fridge or freezer until ready to serve. If taking for lunch, store in the freezer and pop one into your bag. It will be thawed by lunchtime.
Use a small cookie scoop to roll the balls into similar sizes. You can also use a 1 Tbsp measuring spoon.
Lay the energy balls flat while freezing. This will help them maintain their shape and keep them from sticking together.