These little balls have been popping up all over the Internet lately in different flavors and textures. The basic recipe calls for your favorite nut, dates, and any other flavoring or treat you’d like to add. Since we’re on this pumpkin kick, I thought it’d be fun to add some pumpkin puree and pumpkin pie spice to the basic recipe and then make it even more delish with white chocolate chips.
Speaking of chocolate…welcome to the blog, you amazing indulgence of a candy! I look forward to many more of these occasions. While on the subject of chocolate candy, I’d dare to bet there’s still a fair amount of chocolate candy bars in everyone’s house right now, coming off of Halloween season. We need to keep ours in a cabinet secured with a childproof lock. We claim it’s to keep it away from the kids, but honestly, my husband and I would eat it all in one night if not for this extra preventive measure.
Even as a mature-adult-working-professional-mom, I still took the time to sort through my kid’s candy just like I did back in the day, separating the chocolate bars from the fruity candy. Because nobody wants a Snickers bar with the slight taste of a Skittle. And instead of just eating those candy bars straight up, I like to pretend I work at Cold Stone Creamery and break them into little pieces and mix them into my ice cream for dessert. Or, like I did on Saturday morning, you could make Kit Kat, Milky Way pancakes. Huge hit with the kids, obviously.
If you’re not a fan of white chocolate, feel free to sub in regular chocolate chips. Or better yet, dig into that leftover chocolate Halloween candy and get a choppin’. These Pumpkin White Chocolate Oat Balls take about 10 minutes to make, and they’re the perfect way to satisfy any dessert craving. They’re like mini pumpkin pies studded with chocolate!
And with that, we bid farewell to pumpkin. Until next year! Here’s a roundup of all our pumpkin adventures:
Pumpkin Beer Cheese Soup with Maple Chili-spiced Popcorn
Pumpkin Chili Macaroni and Cheese
Another autumn produce item is nearing its end for the season, and I’ve got a delicious destination coming soon to honor it! Stay tuned and Happy Weekend!
- 1 ½ cups cashews
- 3 large pitted dates (or 1.5 ounces)
- 2 tablespoons canned pumpkin (or substitute equal amount of milk)
- 1 tablespoon pumpkin pie spice
- 2 tablespoons white chocolate chips
- ⅓ cup oats
- In a food processor, pulse cashews until they resemble coarse bread crumbs. Add the dates and pumpkin pie spice and pulse until the mixture is uniform and crumbly. Add the pumpkin to the food processor and mix until smooth.
- Transfer mixture to a medium bowl. With a spoon, fold in the oats and white chocolate chips until fully incorporated.
- With your hands, form mixture into 14 balls.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 111 Fat: 7.5g Carb:9.8g Fiber: 1g Protein: 2.7g Sugar 3.7g Sodium: 4mg
Weight Watchers Points (calculated on member website)
WW: 3 Points Plus
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