RAW PUMPKIN PIE BITES

Raw Pumpkin Pie Bites
- 11/2 cups pitted Medjool dates*, pitted and chopped
- 1 cup slivered almonds
- 1 cup shredded unsweetened coconut, plus more for garnishing optional
- 1 cup pecans pieces
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 1/2 cup pumpkin puree
- demara sugar* – optional for serving

*A pair of kitchen shears works very well for chopping sticky dates. It also helps catch any neglected pits - because even pitted dates are not 100% pit free.

Combine the dates, almonds, coconut, pecans, cinnamon, nutmeg, allspice, and salt in the bowl of a food processor or high powered blender, pulse until the mixture resembles coarse sand. Add the pumpkin puree and pulse 8 to 10 additional times. Check the mixture – it should hold together when squeezed. Pulse an additional 3 to 4 times until the mixture will hold when pressed.


Scoop the mixture into tablespoon sized portions (I like a small scoop for this) and roll into rounds. Roll the rounds in additional shredded coconut or demara sugar. Store in an airtight container in the refrigerator for up to a week.



*Skip the demara sugar if you are watchin your sugar.
recipe developed by the fabulous Meghan Splawn for Lesley W Graham (see more of Meghan's recipes here!)
photos by Lesley Graham
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