Chocolate Pumpkin Balls 
Aka: THE Ultimate October Truffles!
These little babies are completely indulgent in the best possible way.
Pumpkin is super filling and satisfying, thanks to its high fiber content, but pumpkin is also low-calorie. So, it’ll fill you up, with high nutrients = energy fuel!
Pumpkin also contains beta carotene, which converts to a BIG dose of vitamin A when we eat it (that bright orange color!) Vitamin A keeps our eyes healthy, and boosts our bodies immunity to sickness and disease.
Eating pumpkin can keep us looking young, too, thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.
Rachel’s Tips:
Pumpkin pie filling and pumpkin puree often sit in cans, or cartons right next to each other on the grocery store shelf. It can be easy to grab one thinking it is the other because the two products look very similar.
However, they are VERY different products!
Pumpkin Puree (that can also be made at home very easily) should say ONLY Pumpkin on the ingredients label.
Pumpkin pie filling often has many ingredients, one of which is SUGAR.
So, flip those cartons over and READ the ingredients. We want pure pumpkin puree with absolutely nothing else added.
When Shopping for Ingredients:
Look for a higher percentage cacao for the chocolate chips, and always read ingredients.
I try to buy the highest quality that I can find when it’s on SALE! I’m always keeping an eye out for a good deal, and will often stock up when a high quality product is on special.
Use any dark chocolate chips of your choice: the higher cacao percentage, the healthier!
If you’re looking to keep sugars lower; try using Lily’s brand chocolate that is sweetened with stevia.
Makes about 24 pieces, 2 pieces per serving
Ingredients:
- 2 cups old fashioned oats
- 1/4 cup chia seeds
- 1 tsp pumpkin pie spice
- 1/2 cup pure pumpkin puree
- 1/4 cup all natural peanut butter
- 1 tsp vanilla extract
- 1/2 cup pure maple syrup or raw honey
- 1/4 tsp sea salt
- 1 cup dark chocolate chips
- 1 Tbsp unrefined coconut oil
- flaky sea salt, for finishing
Instructions:
Line a large baking sheet pan with parchment paper, set aside.
In your high-speed blender, or food processor add the oats, chia seeds and pumpkin spice mix. Pulse until it almost resembles flour.
Open the lid then add in the: pumpkin puree, peanut butter, vanilla, and maple syrup/honey, and sea salt.
Pulse again until the mixture starts to come together into a sticky ball.
Rub your hands with just a tiny bit of coconut oil and shape your pumpkin mixture into 1-inch balls; place on the prepared baking sheet. Refrigerate.
Meanwhile, place the chocolate chips and coconut oil in a medium heat-safe bowl.
Place the bowl into your microwave and melt in 30 second increments, stirring after each increment until completely melted. Whisk until smooth.
Alternatively, you can melt the chocolate chips in a double boiler.
Next, remove the balls from the refrigerator and dip them into the warm melted chocolate using toothpicks to make it easier, allowing excess to drip off. Place balls back onto the baking sheet.
Sprinkle with some flaky sea salt on top and freeze until chocolate is completely set about 10 minutes.
You can store your pumpkin balls in an air-tight container in the refrigerator for 1 week, or freeze them for up to 1 month.
Enjoy!
Rachel
Ingredients
- 2 cups old fashioned oats
- 1/4 cup chia seeds
- 1 tsp pumpkin pie spice
- 1/2 cup pure pumpkin puree
- 1/4 cup all natural peanut butter
- 1 tsp vanilla extract
- 1/2 cup pure maple syrup or raw honey
- 1/4 tsp sea salt
- 1 cup dark chocolate chips
- 1 Tbsp unrefined coconut oil
- flaky sea salt, for finishing
Instructions
- Line a large baking sheet pan with parchment paper, set aside.
- In your high speed blender, or food processor add the oats, chia seeds and pumpkin spice mix. Pulse until it almost resembles flour.
- Open the lid then add in the: pumpkin puree, peanut butter, vanilla, and maple syrup/honey, and sea salt.
- Pulse again until the mixture starts to come together into a sticky ball.
- Rub your hands with just a tiny bit of coconut oil and shape your pumpkin mixture into 1-inch balls; place on the prepared baking sheet. Refrigerate.
- Meanwhile, place the chocolate chips and coconut oil in a medium heat-safe bowl.
- Place the bowl into your microwave and melt in 30 second increments, stirring after each increment until completely melted. Whisk until smooth.
- Alternatively, you can melt the chocolate chips in a double boiler.
- Next, remove the balls from the refrigerator and dip them into the warm melted chocolate using toothpicks to make it easier, allowing excess to drip off. Place balls back onto the baking sheet.
- Sprinkle with some flaky sea salt on top and freeze until chocolate is completely set about 10 minutes.
- You can store your pumpkin balls in an air-tight container in the refrigerator for 1 week, or freeze them for up to 1 month.
- Enjoy!
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