Chocolate Covered Pumpkin Balls (Paleo, GF, DF)
These Chocolate Covered Pumpkin Balls are creamy and delicious. The crisp chocolate layer gives a nice texture before you hit the creamy pumpkin center. Keep them in the freezer for a nice refreshing treat during this hot summer.
  • 1 cup pitted dates
  • ½ cup pumpkin
  • 1½ tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • ½ cup shredded coconut
  • ½ cup pecans
  • ¼ tsp salt
  • ½ cup cocoa butter
  • ½ cup cacao powder
  • ¼ cup maple syrup
  1. Cover a sheet pan with parchment paper and set aside.
  2. Add pecans and coconut into a food processor and pulse until the pecans are chopped down.
  3. Measure in the rest of the ingredients and blend until well combined.
  4. Using a cookie scoop, scoop out balls onto your prepared sheet pan. You should make about 20 balls.
  5. Place balls in the freezer for 30 minutes.
  1. Chop cocoa butter into tiny pieces so they melt quickly.
  2. In a glass bowl, mix together the cacao powder and cocoa butter. Microwave in 30 second increments, stirring after each one, until the chocolate mixture is completely melted and smooth.
  3. Whisk in the maple syrup until combined.
  1. Dip the balls into the melted chocolate or drizzle chocolate over them.
  2. Put the pumpkin balls back into the freezer so the chocolate hardens. Store in a container in the freezer.
Recipe by Prickly Paleo Rose at