This is a very simple recipe although it’s not quick because of the need to chill the dough before forming the balls. I can’t tell you how delicious these are since I couldn’t eat them – all the non-dairy cream cheeses on the market contain either soy, coconut or are made from a nut milk, none of which I can eat. However, my daughter-in-law tells me they are scrumptious.
In the bowl of a food processor:
22-24 gluten-free pseudo graham crackers (see recipe under Appetizers and Snacks)
Pulse until the crackers are nothing but crumbs. Remove and measure them. The crumbs should measure about 2 cups. Add to the food processor:
8 ounces non-dairy cream cheese (I used the Kite brand and it’s quite soft so I needed to add the full 2 cups of graham cracker crumbs)
1/2 cup pumpkin puree
1/3 cup fine date sugar
1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground ginger)
1 1/2-2 cups pseudo graham cracker crumbs (depending on the softness of the non-dairy cream cheese you use)
Pulse until well blended. The mixture should come together into a cookie dough like consistency. It may be slightly sticky. If so, add a little more cracker crumbs. Remove from the food processor into a medium bowl, cover and chill in the refrigerator for several hours. Line a medium baking tray with parchment or waxed paper and drop dough by tablespoons onto the paper. If the dough is firm enough, just chill again until set. If the dough is still very soft, freeze for 1/2 to 1 hour. At this point, these can be just rolled in ground nuts or seeds or covered with carob or chocolate.
In a double boiler, over not in hot water, melt 16 ounces carob chips (or if chocolate is possible, use whatever brand of chocolate chips you like). I know that many people now use the microwave to melt chocolate but I find it makes it grainy so I don’t recommend it. When the balls are firm and the chips melted, spoon the melted carob over each ball to cover and then sprinkle with ground nuts or seeds (pumpkin seeds would work very well here). Chill again until the carob sets. Place in an airtight tin and keep in the refrigerator (it is after all cheesecake!). Makes 30-36 balls.
FYI: Since my daughter-in-law loves milk chocolate, I used milk chocolate chips when I made these for her. I also tried dipping the balls into the chocolate but found that they began melting into the hot chocolate so I suggested pouring the carob or chocolate over the balls instead of dipping them.
cookingwithoutallergens 
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