Description
These pumpkin buckeyes are a fall take on a classic! They’re made with almond butter, are dairy-free, and are free of refined sugar.
Ingredients
Units
Scale
- 1 cup almond butter (see notes for AIP)
- 2 tbsp pumpkin puree
- 1/4 cup maple syrup
- 1/2 cup almond flour
- 1/4 cup + 2 tbsp coconut flour
- 1 tsp pumpkin pie spice, divided
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp coconut sugar
- 8–10 dairy-free chocolate chips
Instructions
- Using a large bowl, combine the almond butter, pumpkin puree, maple syrup, almond flour, coconut flour, vanilla extract, 1/2 tsp pumpkin pie spice, and salt. Stir to combine until the almond butter mixture is firm and easy to mold.
- Prepare a parchment-lined baking sheet or large plate. Use your hands or a small cookie scoop to roll into 8-9 balls.
- Combine the coconut sugar and 1/2 tsp pumpkin pie spice and set on a small plate or shallow bowl. Roll the balls in the sugar mixture to create a lightly coating.
- Working with one ball at a time, use butchers twine to make 4 shallow indents on top of the ball to form ridges like a pumpkin. Add the chocolate chip on top to make the pumpkin stem. Repeat with all of the buckeyes.
- Transfer to the fridge and allow to set and chill for about 30 minutes. Enjoy chilled!
Notes
Inspired by Butternut Bakery.
Use tigernut butter and flour to make AIP. You may have to adjust the amount of coconut flour depending on how moist your tigernut butter is, so just add it slowly to get the right conistency.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 30
- Category: Dessert
- Method: No Cook
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Fat: 16.9g
- Carbohydrates: 16.5g
- Fiber: 3.9g
- Protein: 7.1g
Keywords: pumpkin buckeyes