These no-bake goodies are the perfect treat to share as the seasons transition, infused with pumpkin to put you in the fall spirit. They're also allergy-friendly, paleo, gluten- and grain-free, dairy-free, vegan and easy to make!
Daniela Modesto
No-bake Chocolate-covered Pumpkin Balls
(makes 16 pieces)
Ingredients for Pumpkin Ball Mix
- 1/2 cup coconut flour
- 1 Tbsp almond butter
- 2 Tbsp maple syrup
- 1/2 tsp vanilla
- 2 tsp pumpkin spice mix
- 3/4 cup canned pumpkin
- 1 Tbsp coconut oil
Ingredients for Chocolate Coating
- 1/4 cup allergy-friendly chocolate chips
- 2 Tbsp coconut oil
Instructions
- In a medium bowl, combine all ingredients for the pumpkin ball mix.
- Roll into 16 balls (about 1" in size)
- Place balls on a plate and stick them in the freezer for 15 minutes.
- Meanwhile, add chocolate chips and coconut oil in another medium bowl and heat in the microwave for 60-90 seconds and mix well.
- Using a teaspoon, dip the balls into the chocolate mixture and drain excess.
- Place balls on parchment or wax paper and let cool completely.
- Refrigerate for an hour and enjoy!
* Tip: Store the chocolate-covered pumpkin balls in an airtight container in the refrigerator.
