Pumpkin Peanut Butter Balls
If you’re craving something sweet but still want wholesome ingredients, these Pumpkin Peanut Butter Balls are the perfect fall treat. They come together quickly, taste like a cross between pumpkin pie and a peanut butter cup, and make the best grab-and-go snack or after-dinner bite! You're going to love them!
Servings: 18
Ingredients
For the Filling:
- 1 cup peanut butter
- ⅓ cup pure canned pumpkin
- ¼ cup maple syrup
- 3 tbsp coconut flour
- 1 tsp pumpkin pie spice
- ¼ tsp sea salt
For the Coating:
- 1 cup chocolate chips of choice
- 1 tbsp coconut oil
Instructions
- In a medium bowl, mix together the peanut butter, pumpkin, maple syrup, coconut flour, pumpkin pie spice, and sea salt until smooth and thick.
- If the mixture feels too sticky or soft to roll, add a bit more coconut flour (1 teaspoon at a time) until it holds its shape. I usually like to put it in the fridge for 15-20 minutes to harden up a little bit before adding more.
- Use a small cookie scoop or spoon to portion the mixture into balls, about 1 tablespoon each. Roll between your hands until smooth and place them on a parchment-lined baking sheet. Mine made about 18. Freeze them for about 10 minutes to harden a bit.
- Meanwhile, melt the chocolate chips and coconut oil in a small pot over the stovetop slowly and on low or in the microwave.
- Using a fork, coat each chilled ball in melted chocolate. Let the excess drip off, then place on the parchment-lined sheet.
- Sprinkle with flaky sea salt. Place in the fridge or the freezer until the chocolate hardens. About 20 minutes.
- Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months. Enjoy!
Notes
For Storing: Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.