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Chocolate-Covered Peanut Butter Pumpkin Balls

I was on dessert “duty” (oh no, twist my arm, lol) again this year for Thanksgiving. Here’s what I came up with. I’m happy to report it was well received. :)


(No Bake) Chocolate-Covered Peanut Butter Pumpkin Balls

As requested, the recipe follows with apologies for the gram measurements; the digital kitchen scale is my friend as it ensures consistency versus volume measurements and allows for more accurate calorie calculations. I’ve tried to approximate standard measurements in parentheses.

• 240g oatmeal (3 cups)
• 300g pumpkin puree (1 cup)
• 130g peanut butter (1/2 cup)
• 140g maple syrup (1/2 cup)
• 10oz bag chocolate chips
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• dash ground cloves

  1. Process oatmeal in a food processor or blender to rough flour texture and empty into a large bowl.

  2. In a smaller bowl, stir together pumpkin puree, peanut butter (I use chunky), maple syrup, and spices (adjust to taste).
  3. Combine wet into dry and mix well until no dry spots remain.
  4. Roll mixture into balls and place on tinfoil or parchment and freeze for an hour or two. (The ones pictured were made using 2 Tb worth of mixture and resulted in 18 treats.) After the freezing time, we can move onto giving them a luscious chocolate coating or eat as is.
  5. Using the double-boiler method, melt 2/3 of the chocolate chips.
  6. Remove the chocolate from the steam and stir in the remaining chips until melted.


A smaller batch of melted chocolate

  1. Dip the pumpkin peanut butter balls into the chocolate and set back on the tinfoil, chocolate side up.

  2. Now dip the bottoms, place back on the tinfoil, and return to the freezer.
  3. After an hour, you can move them to the refrigerator until ready to serve.

Enjoy!

One Response to “Chocolate-Covered Peanut Butter Pumpkin Balls”

  1. Faith says:

    Those look amazing. I’ll have to try that method of melting chocolate as mine still doesn’t melt correctly so it sets.

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