These melt-in-your-mouth chocolate pumpkin fudge balls are ridiculously good.
What do you do when you’re stressed?
I’m normally an exceptionally outgoing person.
But when I feel overwhelmed, I generally prefer to be alone, to process everything in my head.
I’ll go for a long walk or run, lay in bed with my feet up against the wall, or listen to loud blasting metal or rock, with headphones on so as not to drive my neighbors crazy.
Or I make food!
Trending Now: Crustless Pumpkin Pie
Measuring ingredients, mixing batters, rolling dough, and even doing the dishes are all therapeutic to me.
No thinking is required; my hands can work on autopilot, giving my overworked mind a rest.
And it doesn’t hurt that—after I’m finished with the measuring, mixing, and rolling—there is chocolate to eat!
Chocolate!
And in the case of today’s recipe, chocolate and pumpkin and coconut.
Each pumpkiny chocolate bite of these addictively delicious pumpkin fudge balls absolutely melts in your mouth.
Goodbye, stress.
What do you do when you feel stressed?
Do you call a friend or prefer to be alone? Listen to music or prefer silence?
I think it’s funny how people can have such different coping mechanisms for stressful situations.
For instance, one of my friends likes to jump in the car and drive for hours, to no place in particular, when he feels overwhelmed.
But to me, this would feel like a waste of time… which would stress me out even more.
Pumpkin Fudge Balls
Ingredients
- 1/4 cup pumpkin puree
- 6 tbsp coconut butter, (for coconut-free, try these Chocolate Truffles)
- 2 tbsp pure maple syrup, honey, or agave
- 1/4 tsp pure vanilla extract
- 1/8 tsp cinnamon
- tiny pinch salt
- Only if not coating in chocolate, add stevia to taste OR 1 additional tbsp both pure maple syrup and coconut butter
- Optional chocolate coating, listed in instructions below
Instructions
- Make sure no ingredients are cold. In a cereal bowl, stir together all truffle ingredients until completely smooth. Refrigerate half an hour or until firm enough to roll into balls with your hands or a mini cookie scoop. If you wish to coat them in chocolate, either dip in melted chocolate OR mix together equal parts virgin coconut oil, cocoa powder, and pure maple syrup until a thin sauce forms. Dip fudge balls in, then immediately set back in the freezer to harden. Leftover balls should be stored in the fridge or freezer for up to three days.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Pumpkin Recipes:
Pumpkin Breakfast Cupcakes To-Go
Vegan Pumpkin Swirl Cream Cheese Bread
(From the Hello Breakfast eBook)
Pumpkin Cupcakes with Cream Cheese Frosting
Mari Jane Campbell says
I’d really love to make these for our Thanksgiving dessert this year. I can’t seem to find the recipe for the chocolate dipping sauce that it says is mentioned below. Would you please direct me to the chocolate coating recipe. Thank you! Looks amazing.
Unofficial CCK Helper says
It is listed in the instructions in this post.
Trina says
My fudge dipped pumpkin balls did not come out as pretty as yours. Perhaps the trick is to freeze the balls before dipping them in the chocolate? They fell apart as I was dipping them. However, as ugly as they are — extremely addicting! and the coconut butter was so easy to make – who knew? 🙂 Thank you for sharing your recipes with us.
Melissa says
Yes, I found that I have to freeze them for 1/2 hour or so, rather than refrigerating them. Otherwise, they are too soft. But later, after topping, I can store them in the refrigerator.
Allison says
Hi! These sound great, along with the other “ball” recipes on your blog. I am wondering if they need to stay refrigerated after they are finished? I would like to give them as holiday gifts, which means they need to be wrapped and given out…Do I need to suggest putting any uneaten balls in the fridge to stay fresh? (I am hoping they stay fresh at room temp, to make this process easier…)
THANKS!
Unofficial CCK Helper says
Yes, you must keep cold. This is due to the coconut butter and coconut oil.
Greta MacCallum says
I love to bake and these look so delicious. My son is allergic to maple syrup so I will use a substitute but I am definitely going to be trying these. Thank you so much for your recipe.
Bethany says
The filling is delicious. Hoping the balls will help me ration them. If not, might have to bring to cookout tomorrow. Thanks!
christina says
These look amazing! Making them now but mine isn’t firming up. It still wet and they have been in fridge for over 30 min. What can i do to get them to harden?
Thanks!
Chocolate Covered Katie says
Freeze 🙂
Melissa says
Katie,
Would you be so kind as to change the word “Refrigerate” to “Freeze” in the instructions above?
I love making these pumpkin pie chocolate truffles every year, and each year, I forget to initially chill the balls in the freezer (before topping them), rather than the fridge. They come out of the fridge too soft for topping. Thanks!
Natalie says
I didn’t freeze, I refrigerated. These came out great for me. I’m in a hot humid country (eg I don’t have to melt the coconut butter. Thats it’s natural state ha!!)
Angelle says
Can I sub honey for maple syrup/agave?
Julie Dove says
Sure!
Natalie says
I don’t like pumpkin (I can only get kabocha and its rubbish) I don’t really like cinnamon. Theres are AMAZING. I tried them before chocolate coating them and I highly recommend coating. So so good!!!
Gabriela says
These are absolutely AMAZING!!!! Thank you for this new idea, I just love it!!!
Taylore says
What can I use instead of coconut butter?
Ella says
Can we use coconut oil?
Carol Overholt says
i also just refrigerated the balls before dipping. they were a bit squishy still… could i add a couple Tbls. Almond flour