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
- Process oatmeal in a food processor or blender to rough flour texture and empty into a large bowl.
- In a smaller bowl, stir together pumpkin puree, peanut butter (I use chunky), maple syrup, and spices (adjust to taste).
- Combine wet into dry and mix well until no dry spots remain.
- 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.
- Using the double-boiler method, melt 2/3 of the chocolate chips.
- Remove the chocolate from the steam and stir in the remaining chips until melted.
A smaller batch of melted chocolate
- Dip the pumpkin peanut butter balls into the chocolate and set back on the tinfoil, chocolate side up.
- Now dip the bottoms, place back on the tinfoil, and return to the freezer.
- After an hour, you can move them to the refrigerator until ready to serve.