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Pumpkin Pie Bites

20
  • ½ cup raw cashews, soaked 2 hours, rinsed, drained
  • 9 pitted medjool dates
  • ¼ cup oats
  • ¼ cup vanilla protein powder
  • 1 teaspoon pumpkin pie spice
  • pinch of sea salt
  • ¼ cup pumpkin purée

Maple Coconut Glaze

  • ¼ cup coconut butter, melted
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup
  • pinch of pumpkin spice
  • dried cranberries, for garnish, if desired
  • Add cashews, dates, oats, protein powder, pumpkin pie spice and sea salt into your food processor and pulse until mixture is completely chopped. Open food processor and add pumpkin purée. Blend for a few more seconds, until a dough forms. Scoop dough from food processor and roll into small balls using your hands or a small scooper. Freeze for 20-30 minutes.
  • In a shallow bowl, whisk together melted coconut butter and coconut oil with maple syrup and pumpkin pie spice. Roll each ball into the mixture and place back in the freezer to harden. Press a cranberry into the top of each bite before freezing, if desired. Store in refrigerator.