It’s ball time again! Our go-to snack for on the go, a quick breakfast or an afternoon pick me up. It’s October so naturally we had to create a pumpkin ball to celebrate the month. Pumpkin puree is crazy healthy, it’s loaded with fiber, vitamin A and iron….so eat up! These pumpkin balls are also packed with rolled oats, toasted pecans and just the right amount of dark chocolate. Making them is a piece of cake too. Just simply add the oats to your food processor and pulse them a few times, add in the dates and pulse a little more, finish with the remaining ingredients in the food processor and once everything is mixed stir in the dark chocolate chips. Sound easy enough??
You probably want to double up on the recipe to make sure you have enough to get through the week. One batch lasted two days at my house, my kids LOVE these pumpkin dark chocolate balls.
Check out some of our other favorite ball recipes:
- 1½ C rolled oats
- ½ C toasted pecans
- 4 medjool dates, pitted
- ½ C pure pumpkin puree
- 1 tsp vanilla
- 1 Tbsp pure maple syrup
- 1 tsp pumpkin pie spice
- ¼ tsp cinnamon
- pinch or kosher salt
- 2 Tbsp mini dark chocolate chips
- In a food processor add oats and pecans and pulse until broken down. Add pitted dates and pulse again 5-6x. Add remaining ingredients except for the chocolate chips. Turn on the food processor and process until incorparted, stopping to scrape down the sides occasionally.
- Transfer mixture to a medium bowl. Add chocolate chips and fold in with a spatula. Line a rimmed baking sheet with parchment. Roll mixture into balls and place in the fridge to set for at least 30 minutes. Transfer to an airtight container and store in the fridge for 7-10 days.