Pumpkin Pie Bites

Pumpkin Pie Bites

Ingredients

• ⅓ cup room temperature coconut butter
• ⅓ cup sunflower butter (or any nut/seed butter if they're not going to school)
• ⅓ cup + 2 tablespoons unsweetened pumpkin puree
• 5-6 Medjool dates, pitted
• 1½ tablespoons coconut flour
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• ¾ certified gluten-free oats (rolled or quick are fine)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger (or more, to taste)
• ⅛ teaspoon nutmeg (or more, to taste)
• ⅛ teaspoon ground clove (or more, to taste)

Method:

1. In a food processor, combine the coconut butter, sunflower butter, pumpkin puree, and dates. Pulse until a smooth paste has formed.
2. Add the remaining ingredients and pulse until fully combined. Add more spices to taste, if necessary. Shape into small sized bites (about 1 heaping tablespoon per bite) with your hands and roll in more oats to cover, if you like.
3. Organize on a parchment lined baking sheet and place in the fridge to set before transfering to an air-tight container. Store in the fridge and enjoy throughout the week.

Note: These can be frozen, but let them thaw a little bit before eating for the best texture.