These delicious little pumpkin spice balls drizzled in dark chocolate are the perfect snack! I always like having prepped energy balls, they make snacking so easy!
I’ve been working on a good pumpkin energy ball recipe for weeks now. I couldn’t quite get the texture right, until I made these! My husband almost ate them all in one day.. so I think that makes them a winner. They’re pretty soft on the inside and the hard chocolate drizzle adds the perfect crunch. I wouldn’t suggest leaving them in the fridge and definitely not room temperature. They would soften up way too much. We keep ours in an air tight container in the freezer. They’re the best after dinner treat to cure that sweet tooth!
You WILL need a food processor and cooke dough scoop for this recipe! I find both of these gadgets are great kitchen staples. Click here  for my food processor and click here  for a cookie dough scoop.Print 
1 cup pitted dates
1/3 cup pumpkin puree
1 cup raw cashews (pecans would also be great)
1 tsp pure vanilla
1 & 1/2 tsp pumpkin pie spice (if you can’t find pumpkin pie spice do 1 tsp cinnamon and 1/2 tsp nutmeg)
pinch of sea salt
2 tsp chia seeds
1/4 cup dark chocolate for drizzling
In a food processor combine the pitted dates, pumpkin puree, cashews, vanilla, pumpkin pie spice, salt and chia seeds. Process until smooth.
Use a 1 tbsp cookie scoop to scoop mixture and make into balls. I don’t recommend using your hands because the mixture is super sticky. Place each ball on parchment paper.
Melt your dark chocolate on the stove top or microwave and use a spoon to drizzle a little bit on each ball.
Let freeze for at least an hour before eating. Store the balls in an air tight container in the freezer.
*These energy balls are too soft to be left in the fridge or room temperature! Make sure to keep them frozen.