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Line a large baking sheet pan with parchment paper, set aside.
In your high speed blender, or food processor add the oats, chia seeds and pumpkin spice mix. Pulse until it almost resembles flour.
Open the lid then add in the: pumpkin puree, peanut butter, vanilla, and maple syrup/honey, and sea salt.
Pulse again until the mixture starts to come together into a sticky ball.
Rub your hands with just a tiny bit of coconut oil and shape your pumpkin mixture into 1-inch balls; place on the prepared baking sheet. Refrigerate.
Meanwhile, place the chocolate chips and coconut oil in a medium heat-safe bowl.
Place the bowl into your microwave and melt in 30 second increments, stirring after each increment until completely melted. Whisk until smooth.
Alternatively, you can melt the chocolate chips in a double boiler.
Next, remove the balls from the refrigerator and dip them into the warm melted chocolate using toothpicks to make it easier, allowing excess to drip off. Place balls back onto the baking sheet.
Sprinkle with some flaky sea salt on top and freeze until chocolate is completely set about 10 minutes.
You can store your pumpkin balls in an air-tight container in the refrigerator for 1 week, or freeze them for up to 1 month.