Ingredients
- 1/2 cup nut butter
- 1/4 cup pumpkin puree
- 3 tbsp maple syrup
- 1 tsp vanilla
- 1/4 cup coconut flour ( or 3/4-1 cup almond flour)
- 1 tbsp pumpkin pie spice
- *1/4 tsp salt (if nut butter isn’t salted)
- 1/2 cup mini chocolate chips + 1 cup melted chocolate for dipping.
Instructions
- In a large bowl, mix together nut butter, pumpkin, maple syrup, and vanilla.
- Add in flour, pumpkin pie spice, and salt. Stir till combined.
- Stir in chocolate chips. Place in fridge for ten minutes.
- While dough is in fridge, melt chocolate for dipping. I like to add 1 tsp coconut oil to chocolate and melt in 30 second increments in the microwave.
- Take dough out of fridge and roll into balls. Dip in melted chocolate. I like to use a fork for this!
- Place in fridge or freezer to harden. Store in either.
Category: gluten-free, dairy-free, veganMethod: no-bake
