PB Pumpkin Chocolate Chip Cookie Dough Bites


½ cup Crazy Richards Peanut Butter

¼ cup dairy free chocolate chips

2 T maple syrup or sweetener of choice

½ cup of 100% pure pumpkin

1/3 cup of Coconut Flour (add more or less as you go to thicken the dough)


Chocolate Dip:

Vegan chocolate melts


1 package dairy free chocolate chips

1 tsp coconut oil



  1. Combine all of the ingredients and mix until well incorporated.  (Should form a dough)
  2. Roll into 12-18 balls (depending on how big you prefer) and place in the freezer to chill for about 15 minutes.  When chilled, remove and set aside.
  3. Melt ½ cup vegan chocolate (if you are making your own, melt the chocolate chips and mix in the coconut oil.)
  4. Dip and cover the dough balls in your chocolate and place on a tray with parchment paper to set.
  5. Place in the fridge to chill until ready to eat! (Can be frozen to last longer as well)

*Optional: for that extra Pumpkin Pie flavor, add in 1 tsp pumpkin pie spice to your dough!*

Recipe and Photo by Marissa of Marissa Rea Photography