No Bake Pumpkin Spice Balls with Dark Chocolate

Hey there! How's your day goin'? Ready for a little coffee break? Good deal, me too! and I've got the perfect little somethin'-somethin' for ya!

No Bake Pumpkin Spice Balls with... get this... finely chopped DARK CHOCOLATE! The good stuff. Just half a bar, you don't have to use it all. You know the one I'm talkin' about... the emergency stash in the secret hiding place. Not any left in that hiding spot? Check the other one... I'll wait.

Found it. Okay, cool! We're ready to go. I think you're gonna LOVE these! Here's why:

· they’re not too sweet

· they’re super satisfying

· they’re made with less than 10 ingredients

· they’re easy to make in one bowl

· they’re gluten-free & loaded with both soluble & insoluble fiber

· they’ll use up the rest of the can of pumpkin

· they’re economical

I hadn't actually planned on creating these, I mean a quick Google search will tell you there are plenty of energy or protein ball recipes already out there. But scrolling through a bunch of them, I couldn't find one that used at least 1/2 cup of pumpkin (the amount I had leftover from a 29 oz can), wasn't too sweet, was economical to make or didn't contain an allergen for our family (peanuts)… so I created one!

Pumpkin and chocolate taste fantastic together - if you haven't tried this yet, add some chocolate chips to your pumpkin bread the next time you make it and you'll see what I mean! However, with these balls I wanted the chocolate to be less pronounced and not so much a contributor of texture. I also wanted all the antioxidant power of a high quality bar. You can substitute the bar for your favorite mini chips if you prefer.

Total time: 2 hours, 15 minutes Prep Time: 15 minutes Chill Time: 2 hours Bake Time: None


Here's what you need for about 20 balls:

3/4 cup crunchy nut butter (I used almond)

1/2 cup pumpkin puree

3 Tbsp maple syrup

1.5 cups rolled oats

1/2 cup ground flax seeds*

1/2 tsp salt

3 tsp pumpkin pie spice

2 Tbsp walnuts, toasted & finely chopped (I used red walnuts)

1/2 of a 3.5 oz 70% dark chocolate bar, finely chopped

* Flax will stay fresher if purchased whole and ground as needed. A coffee grinder works well for grinding. Store seeds in the freezer.

The Process:

1. Combine everything except the walnuts in a medium bowl.

2. Cover and Chill for at least two hours or overnight.

3. Scoop out a rounded tablespoon (1.1oz or 30g), roll into a ball, then roll in the chopped walnuts, pressing slightly so they stick. That's it. You're done.

Store in the refrigerator for up to a week or in the freezer for two months. Check below for nutrition information.

Nutrition information is for 2 balls.

If you make this recipe, I'd love to hear how you and your guests liked it! Snap a photo and tag me too, #chefcatherinebrown. I love seeing what you make!

DISCLOSURES: None. This post was not created in affiliation with any product or brand. The opinions expressed are my own. I will only write about products I use and trust.

NOTE: All photos and content are copyright protected. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on A Seat at My Table so credit is given where credit is due. Thank you!

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