Chocolate Covered Pumpkin Balls


1.) Start with this line up of very fall themed ingredients!


2.) Throw everything for the dough portion into a food processor.


3.) Blend well until you have a well mixed dough texture.


4.) Roll your dough into tablespoon sized balls. Place them on a baking sheet lined with parchment paper, then pop them in the freezer.


5.) Melt your coconut oil, then whisk in the cocoa powder and maple syrup.


6.) Drop each ball in the chocolate, making sure to coat all sides. Once they are coated, place them back on your baking sheet and into the freezer.


7.) Once the chocolate has set (this only takes a few minutes) they are ready to enjoy! Store what you don’t eat in the freezer.


Chocolate Covered Pumpkin Balls (Total Time: 15 minutes, Prep Time: 10 minutes, Makes: About 12 balls)

For some reason, I feel like fall is the only time you can really eat pumpkin all the time, so this has turned into me making an overload of pumpkin recipes. (I won’t be posting them all, but lets just say I’ve been throwing pumpkin puree into just about every waffle, pancake, or ball I make.) I’m also starting to think maybe I should have named this blog “Don’t Run Without Chocolate”, because adding chocolate seems to be a common theme with me.

Enough about me though, back to the balls. These puppies are a nice hearty treat that are whole lot quicker and easier to make than pumpkin or apple pie. They aren’t overly sweet, so they make the perfect snack, as well as dessert. I can’t think of any flavor combos more in tune with autumn than the ones I threw in here. Give ’em a try before fall season is over!


For the Balls:

3/4 cup pecans

1/2 cup oats

1/8 cup + 1 tbsp maple syrup

1/3 cup pumpkin puree

1 tsp cinnamon

1 tsp baking spice

1/8 cup mini chocolate chips or chopped chocolate

For the Chocolate:

2 tbsp unsweetened cocoa powder

2 tbsp coconut oil

1 tbsp maple syrup


1: Start by blending all of your ball ingredients in a food processor. Blend until you have a nice doughy texture. If your mixture seems very dry, add a tablespoon or two of extra pumpkin puree and blend.

2: Roll your dough into tablespoon sized balls and place them on a parchment lined baking sheet. Place the baking sheet in the freezer.

3: Melt your coconut oil, then whisk in your cocoa powder and maple syrup.

4: Take you balls out of the freezer and dunk them in the chocolate mixture until they are fully coated. Place them back on the sheet and in the freezer. The balls will take a few minutes to set. Enjoy! Store your leftovers in the freezer.

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