No Bake Pumpkin Pie Bites
Growing up pumpkin pie wasn't my favorite. I loved the cool whip my mother would top the pumpkin pie with, but I would avoid the pumpkin part. That has changed over the years and I look forward to a piece of pie each year if someone in my family (usually me) decides to make a gluten free pie! This year I didn't want to wait until Thanksgiving for my pumpkin fix so I set out to make a no bake dessert I could keep in my freezer to satisfy my pumpkin pie craving! These little bites taste so similar to pumpkin pie, but with the much welcome addition of chocolate!
1 cup softened dates
1/3 cup coconut butter or cashew butter
3/4 tsp pumpkin pie spice
1/4 tsp cinnamon
pinch of sea salt
1 tsp vanilla
1/2 cup canned pumpkin ( make sure it's not pumpkin pie filling or it will be too sweet!)
1/2 cup oat flour ( if you don't have oat flour just blend oatmeal or pulse the oatmeal in your food processor until it is a fine flour consistency)
1/4 cup mini chocolate chips, I like Enjoy Life to keep these dairy free
1) Put the 1 cup of dates in a glass measuring cup and cover with water. Microwave the dates and water for 30 seconds and then allow to soak for 5 minutes until the dates soften. Drain the water off and add the dates to the bowl of a food processor.
2) Pulse the dates until they are smooth. Add the coconut butter, pumpkin pie spice, cinnamon, pinch of sea salt, vanilla, and pumpkin. Pulse again until the mixture is combined.
3) Add the 1/2 cup of oat flour and pulse until the dough comes together. It will still be sticky but that's okay. Remove the blade and stir in the mini chocolate chips.
4) Place the dough in the refrigerator for 20 minutes to set.
5) Use a small cookie scoop to make 18 pumpkin bites.
6) Place the pumpkin bites back in the refrigerator for another 15 minutes to set.
Store in a sealed container in the fridge for up to 4 days or freeze for up to 3 months. I prefer them frozen or just slightly defrosted.