This post may contain affiliate links. Read my privacy policy.
Do you ever have something on your to-do list that just keeps getting rolled over every time to a new to-do list? Welp. That’s posting this Pumpkin Pie Bites recipe. Sorry for holding out on you.
I know I am often the minority when it comes to the love of my paper planner. (Passion Planner to be exact) For the month of January, the pages are completely filled with meetings, cooking classes, presentations, parties, etc. I’m one of those people who likes being busy, but sometimes things fall through the cracks, like posting this recipe which has been sitting in draft for the past two weeks. #sorryivebeenbusy
A version of this recipe was developed with one of my awesome JWU interns. I have a sweet spot for JWU interns and I am a JWU alum myself. I love spending days in the kitchen as a full “test kitchen” days. It’s been fun working with JWU interns because we speak the same “culinary language”. This recipe was tested a few times until the texture and taste came out just right.
Batch cook these little energy bites for the week. They are the perfect on-the-go snack. Who says pumpkin season is over? Let’s keep the pumpkin around all year round!
Pumpkin Pie Bites
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 8 servings (2 bites per serving) 1x
- Category: snack, dessert
- Method: no-cook
Description
Batch cook these bites for an energy-boosting snack during the day!
Ingredients
- 1/4 cup Medjool dates, pitted
- boiling water, as needed
- 1/4 cup almond butter
- 1/4 cup pumpkin puree
- 2 teaspoons maple syrup
- 1 1/2 teaspoons pumpkin pie spice (or a mix of 1/2 tsp ginger, 1/2 tsp nutmeg, 1 tsp cinnamon)
- 1/4 teaspoon salt
- 2 tablespoon coconut flour*
- 1 1/2 cup oats
- 1/2 cup mini chocolate chips
Instructions
- Soak the dates in boiling water for 10 minutes. Drain.
- Combine all ingredients, except for the chocolate chips, in a food processor. Process until fairly smooth, stopping occasionally to scrape down the sides.
- Transfer to a separate bowl and fold in chocolate chips. Chill in the fridge for at least 20 minutes.
- Once chilled, scoop 1-tablespoon sized portions and roll into balls. The mixture makes about 16 bites. Store in the refrigerator in an airtight container.
Notes
If the dough is too sticky, pulse in additional coconut flour, 1/2 teaspoon at a time.
Keywords: pumpkin, pumpkin pie, energy bites, snack,
