Description
Delicious no-bake pumpkin bites made with creamy nut butter, pumpkin puree, and warm pumpkin pie spices, coated in rich melted chocolate. These easy-to-make, healthy treats combine natural sweetness with fall flavors, perfect for a quick snack or dessert without the need for baking.
Ingredients
Units
Scale
Main Ingredients
- 1/2 cup nut butter
- 1/4 cup pumpkin puree
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup coconut flour (or 3/4-1 cup almond flour)
- 1 tbsp pumpkin pie spice
- 1/4 tsp salt (if nut butter isn’t salted)
- 1/2 cup mini chocolate chips
- 1 cup melted chocolate for dipping
- 1 tsp coconut oil (optional, for melting chocolate)
Instructions
- Mix Wet Ingredients: In a large bowl, combine the nut butter, pumpkin puree, maple syrup, and vanilla extract. Stir until the mixture is smooth and well blended.
- Add Dry Ingredients: Incorporate the coconut flour (or almond flour), pumpkin pie spice, and salt into the wet mixture. Stir thoroughly until a uniform dough forms.
- Fold in Chocolate Chips: Gently mix in the mini chocolate chips. Once combined, place the dough in the refrigerator to chill for about 10 minutes to firm up.
- Melt Chocolate for Dipping: While the dough chills, melt the chocolate along with 1 teaspoon of coconut oil in 30-second increments in the microwave, stirring in between until smooth and shiny.
- Form and Dip Bites: Remove the dough from the fridge and roll it into small balls, approximately 1 inch in diameter. Using a fork, dip each ball into the melted chocolate to coat completely.
- Set the Coating: Place the chocolate-coated pumpkin bites back into the refrigerator or freezer to harden the chocolate shell. Store the finished bites in the fridge or freezer until ready to serve.
Notes
- You can substitute coconut flour with almond flour as preferred; note that almond flour requires a larger quantity (3/4 to 1 cup) due to different absorption properties.
- If your nut butter is already salted, you can omit the additional salt.
- Adding coconut oil to the melted chocolate helps create a smoother coating and facilitates easier dipping.
- Store the pumpkin bites in an airtight container in the fridge for up to one week or freeze for longer storage.
- For a nut-free version, use seed butter such as sunflower seed butter instead of nut butter.
Nutrition
- Serving Size: 1 pumpkin bite
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
