Ingredients (makes around 20 balls)

1/3 cup pumpkin puree (recipe below)

1.5 cup rolled oats

1 tbsp peanut butter or almond butter

1/4 cup honey

2.5 tsp ground cinnamon

1.5 tsp nutmeg

1 tsp ground Ginger

50g dark Chocolate

1 tsp coconut oil

A sprinkling of pumpkin seeds (to serve)


Put all of the ingredients from pumpkin puree through to ground ginger into a food processor and blitz until the ingredients are fully blended (or can be mixed in a bowl by hand).

Roll the mixture into around 20 bite size balls and refrigerate for at least 20 minutes.

Meanwhile gently melt the dark chocolate and coconut oil together in a microwave or in a bowl over a saucepan of simmering water (do not stir the chocolate whilst melting, as this will ruin the consistency).

Remove the bites from the fridge and drizzle them with the melted chocolate and coconut oil mixture. We found the best way to do this was to put the melted chocolate mixture into a freezer bag and to pierce a tiny hole in the bag to ‘pipe’ the chocolate out of.

Top them each with a pumpkin seed and store in the fridge. The bites should last for about a week if stored in an airtight container in the fridge.

Pumpkin Puree


1 cup pumpkin


Steam the pumpkin for 10 minutes until soft then blitz in a food processor to create a pulp.

Store in an airtight container in the fridge for up to a week ready to add to your favourite pumpkin based recipes!

Copyright: The Wild Co.