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–+ servings

Pumpkin crunch bites

Pumpkin + crunch + a sweet white chocolate coating = the bite-sized treat you didn’t know you needed this fall πŸ‚βœ¨ These Pumpkin Crunch Bites are gluten-free, dairy-free, and seriously irresistible πŸ‘€
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Prep Time 10 minutes
Total Time 20 minutes
Servings 12

Ingredients
  

Pumpkin Crunch Base

  • 1/2 cup nut butter, almond, cashew, or peanut butter
  • 1/3 cup pure maple syrup
  • 1/4 cup pumpkin puree
  • 1/2 cup white chocolate chips, melted
  • 2 cups gluten-free crispy rice cereal

White Chocolate Topping

  • 1 cup white chocolate chips, dairy-free if needed
  • 2 tsp coconut oil
  • 1 tsp pumpkin pie spice, or cinnamon + nutmeg + ginger

Instructions
 

  • Make the base: Melt nut butter, maple syrup, and pumpkin puree together in a small saucepan (or microwave-safe bowl) until smooth. Stir in the 1/2 cup melted white chocolate.
  • Add crunch: Fold in the crispy rice cereal until fully coated.
  • Shape: Spoon mixture evenly into a greased or lined mini muffin pan. Press down firmly to pack. Chill for 30–40 minutes, until set.
  • Dip: Melt 1 cup white chocolate with coconut oil, then stir in pumpkin pie spice. Pop bites out of the pan and dip each one into the spiced white chocolate until coated. Place on a parchment-lined tray.
  • Set: Refrigerate until the chocolate coating hardens, about 30–45 minutes.
  • Enjoy: Store in the fridge and serve chilled for best texture!
  • βΈ»
  • Storage
  • Keep these in the fridge up to 5 days, or freeze for up to 1 month.
Author: Ali Jenkins
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