Pumpkin Snack Plate with Oat Balls

1. For the Pumpkin Oat Balls: Combine gluten-free oats, honey, nut butter, chia seeds, 1/2 cup pumpkin purée, and cinnamon. Mix well until a dough forms. Form the mixture into small balls and place them in the fridge to set. Store the oat balls in the fridge for up to a week.
2. For the Pumpkin Yogurt: Mix organic canned pumpkin and cinnamon into almond milk yogurt until well combined.
3. For the Japanese Sweet Potatoes: If not already prepared, roast Japanese sweet potatoes at 400°F (200°C) for 40 minutes until tender.
4. To Assemble the Plate: Arrange the pumpkin oat balls, pumpkin yogurt, roasted Japanese sweet potatoes, cashew butter, sliced bananas, and a chopped date on a plate. Enjoy!