Pumpkin Cheesecake Balls
These pumpkin cheesecake balls are the perfect fall snack. Embrace the pumpkin season with these chocolate pumpkin energy bites.
- 1/2 cup pumpkin puree
- 1/2 cup cream cheese room temp
- 2 tbsp coconut oil melted
- 1 tbsp coconut flour
- 1 tsp pumpkin pie spice
- 100 gram chocolate bar
In a bowl combine pumpkin puree, cream cheese, 1 tbsp coconut oil, coconut flour and pumpkin pie spice.
Blend until smooth
With a spoon or cookie scoop, scoop out batter and place onto a lined cookie sheet.
Batter makes ~12 1 inch balls. Freeze balls for at least 2 hours.
Once balls are frozen, combine the chocolate and the remaining 1 Tbsp of coconut oil into a glass bowl.
Microwave the chocolate bar for 1-2 minutes until chocolate is completely melted.
Stir the mixture until the coconut oil is combined with the chocolate.
Insert a toothpick into each frozen pumpkin ball and dip into the chocolate mixture.
Place the chocolate covered pumpkin cheesecake balls back onto the parchment paper to harden.
Be sure to use pumpkin puree, not pumpkin pie filling.
Use parchment paper to link baking sheets. It's a good idea to first check that the baking sheet you use fits in your freezer
Be careful when melting chocolate in the microwave. It's best to heat slowly in 30 second intervals, stirring between each 30 second melt
Calories: 108kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1715IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1.2mg