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no-bake pumpkin pie date balls stacked on a green plate.

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No-Bake Pumpkin Pie Date Balls

Recipe by Danielle

These irresistible No-Bake Pumpkin Pie Date Balls are made with graham crackers, canned pumpkin, juicy dates, and then covered in chocolate for a decadent, freezer-friendly, Fall themed dessert!

  • Total Time45 minutes
  • Yield10 servings (20 balls) 1x

Ingredients

Scale
  • 1 sleeve of graham crackers (~9 whole crackers)
  • 10 medjool dates, pitted
  • 2 tablespoons water
  • 1/4 cup canned pumpkin
  • 2 tablespoons almond butter
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 1/4 cup (~50g) chocolate chips or melting chocolate
  • 1/2 tablespoon coconut oil

Instructions

  1. Process crackers and dates: Add the graham crackers (1 sleeve) to a food processor. With the lid on, pulse until all the crackers are turned into crumbs. Pour into a bowl and set aside. No need to clean the food processor bowl – next, add the pitted dates (10) and water (2 tablespoons) to the empty bowl. Pulse until a lumpy date paste has formed. Remove the lid and push down the sides with a scrapper as needed.
  2. Add remaining ingredients: Add the canned pumpkin (1/4 cup), almond butter (2 tablespoons), pumpkin pie spice (1 teaspoon), cinnamon (1 teaspoon), vanilla extract (1/2 teaspoon) and salt (1 pinch) to the food processor bowl. Put the lid on and blend until a mostly smooth mixture has formed. Remove the lid and push down the sides as needed. Next, pour in the graham cracker crumbs and blend until a thick, sticky paste has formed.
  3. Roll into balls: Line a small baking sheet or plate with parchment paper. Scoop about 1 tablespoon of mixture into your hands and roll into a ball (use gloves or wet your fingers in between every 2-3 balls so it doesn’t stick as much). If it’s difficult to work with, put the mixture in the fridge for 10-15 minutes to thicken up. The mixture should form about 20-22 balls depending on the size of your dates. Once all the balls are rolled, stick the tray of balls into the freezer for a few minutes while you melt the chocolate.
  4. Cover with chocolate: While the balls are chilling, melt the chocolate (1/4 cup or ~50g) and the coconut oil (1/2 tablespoon) in a small microwave safe bowl. You can do this in the microwave in 10 second intervals, in a double boiler, or on a stovetop warming zone. Stir until completely smooth and melted. Take the balls out of the freezer and use a spoon to gently cover each ball with some chocolate, letting it drip down the sides. Before the chocolate hardens, add some themed sprinkles (optional!). Once all the balls are covered with chocolate, place the tray back in the freezer.
  5. Serve & store: Chill the balls in the freezer for at least 30 minutes before serving or they will be very soft. Keep stored in the freezer in an airtight container for 3-6 months (but they won’t last that long!).

Equipment

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Notes

Dates: If your dates are on the dry side, you may want to soak them in hot water for 5 minutes, then drain and proceed with the recipe. Nutrition information estimated with My Fitness Pal.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Sweets
  • Method: No Heat
  • Cuisine: American

Nutrition

  • Serving Size: 2 balls
  • Calories: 148
  • Sugar: 21g
  • Fat: 5g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 2g

Find it online: https://staging.projectmealplan.com/no-bake-pumpkin-pie-date-balls/