Post by Loupy on Nov 26, 2013 19:46:57 GMT -7
Pecan Pumpkin Pie Bites
These pecan pumpkin pie bites have the texture of cookie dough and the taste of pumpkin pie.
Perfect for snacking or a sweet treat!
Yield: 15
Ingredients
¾ cup pumpkin puree
¼ cup pumpkin seeds
½ cup pecans
½ cup dates, pitted and chopped
½ cup rolled oats (I used gluten-free)
2 tbsp maple syrup
1 ½ tsp cinnamon
Instructions
Pulse the pecans and pumpkin seeds in a food processor.
Stir into a bowl of the cinnamon and oats.
Put the pumpkin, dates and maple syrup in a food processor, and pulse until dates are finely chopped.
Stir into bowl of dry ingredients until fully mixed.
Cover bowl and place in freezer for 30 minutes (this will make rolling it into little balls easier).
Use a spoon and your hands to roll into one- or two-bite sized balls.
Store in the freezer or refrigerator (I prefer the frige.)
Notes
These are soft and a little gooey—I really wanted to go for the cookie dough texture. If you want them firmer, add ¼ cup oats (or maybe even some vanilla protein powder).
These pecan pumpkin pie bites have the texture of cookie dough and the taste of pumpkin pie.
Perfect for snacking or a sweet treat!
Yield: 15
Ingredients
¾ cup pumpkin puree
¼ cup pumpkin seeds
½ cup pecans
½ cup dates, pitted and chopped
½ cup rolled oats (I used gluten-free)
2 tbsp maple syrup
1 ½ tsp cinnamon
Instructions
Pulse the pecans and pumpkin seeds in a food processor.
Stir into a bowl of the cinnamon and oats.
Put the pumpkin, dates and maple syrup in a food processor, and pulse until dates are finely chopped.
Stir into bowl of dry ingredients until fully mixed.
Cover bowl and place in freezer for 30 minutes (this will make rolling it into little balls easier).
Use a spoon and your hands to roll into one- or two-bite sized balls.
Store in the freezer or refrigerator (I prefer the frige.)
Notes
These are soft and a little gooey—I really wanted to go for the cookie dough texture. If you want them firmer, add ¼ cup oats (or maybe even some vanilla protein powder).
