No Bake Pumpkin Bites (Gluten-Free, Dairy-Free)

Glass bowl filled with pumpkin energy bites.

4.17 from 6 votes

No-bake pumpkin bites dipped in dark chocolate, and crunchy almonds are SO delicious! These little bites made with wholesome ingredients are a healthy treat, perfect for pumpkin season or year-round!

Prep Time15

Freezer Time30

Total Time45

Course: Dessert, Snack

Cuisine: American

Keyword: bliss balls, energy bites, no bake pumpkin balls, pumpkin spice recipes

Diet: Dairy Free, Gluten Free, Low Carb, Low FODMAP, MIND Diet

Servings: servings

Calories: 121kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

1 cup whole almonds divided
2 tablespoons pumpkin puree canned
2 dates pitted
2 teaspoons maple syrup
1 teaspoon avocado oil
1/2 teaspoon ground cinnamon or to taste
1/4 teaspoon ground ginger or to taste
1/8 teaspoon ground cloves or to taste
1/8 teaspoon salt
1/2 cup dark chocolate chips

Instructions

Line a baking sheet with parchment paper and set aside. Place almonds in a food processor bowl, and process until very finely chopped. Remove 1/4 cup of the chopped almonds to a small bowl, and set aside.
Add all other ingredients, except chocolate, to the remaining 3/4 cup of almonds in the food processor bowl, and process until mixture is smooth, and can easily be formed into a ball. You will need to turn off the food processor and scape down the sides of the bowl periodically to ensure all the ingredients are well mixed together. The mixture will be sticky.
Form mixture into 12 ~1 inch diameter balls, and place on parchment lined baking sheet.
Melt the chocolate chips in microwave on high power {cook for 1 minute, stir, then cook again for 1 more minute} or in a stovetop double-boiler. Allow chocolate mixture to cool slightly for ~5 minutes.
Roll the energy bites in melted chocolate, then dip them in the remaining chopped almonds if desired. Place them on the parchment lined and freeze for ~30 minutes to allow chocolate to harden.
Store remaining truffles in the freezer in a well sealed freezer safe container until ready to eat.

Notes

Low FODMAP Option: Omit dates and add additional maple syrup to sweeten them to taste.

Ingredient Swaps & Additions:

Try pecans or walnuts instead of almonds.
Use store-bought pumpkin spice powder in place of individual spices.
Optional additions: Gluten-free oats, plain or vanilla protein powder, ground flax seeds. If you add additional dry ingredients, you may want to also add almond butter or natural peanut butter for extra moistness.

Nutrition