Use a whisk to blend cream cheese and pumpkin puree together until smooth. If your cream cheese is quite firm, you may need to use a hand mixer or a food processor. Add the rest of the ingredients and mix until well combined.
After mixing, let it sit for a minute or two and then check to ensure it is the right consistency. It should go from being slightly runny to being semi-solid and just a bit sticky. When you roll the dough into a ball, it should be slightly sticky on your hands but it should hold its form easily.
Big chunks of dough should not stick to your fingers. If this happens, add more Nutracleanse, 1 tbsp at a time, until you get the right texture. I have found this part varies depending on how watery your cream cheese is. Once you have the right texture, roll dough into balls slightly smaller than a golf ball.
If desired, melt the chocolate chips and coconut oil together in a double boiler (or just a pot that is inside another pot full of water – that’s what I use), slowly and at a low heat setting. Once the chocolate and oil have melted together, you can either dip the balls in the pot or drizzle the chocolate over top of them. I usually set them on parchment paper to catch all the chocolate as it dries.
No Bake, High Fibre Nutracleanse Snack Balls
What My Kids Eat Part 1