No-Bake Pumpkin Pie Bites

Ingredients

• 1 cup raisins or dates (if using raisins, soak in hot water for 10 minutes and drain; if using dates, pit them first)
• 0.5 cup pecans (can substitute with cashew pieces, walnuts, or sunflower seeds for nut-free)
• 0.333 cup pumpkin puree (unsweetened)
• 0.25 cup unsweetened shredded coconut (can substitute with quick oats)
• 1 tsp vanilla extract
• 0.5 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)

Steps

1. 1

   Place raisins in a bowl and cover with hot water. Let them soak for 10 minutes to soften. Omit this step if you are using dates (unless the dates are very dry).

2. 2

   Drain the water from the raisins and squeeze them firmly (using your hands or a clean kitchen cloth) to remove as much excess moisture as possible.

3. 3

   In a food processor, combine the soaked raisins (or dates) and the nuts. Process until they are finely ground and have formed a thick, smooth paste.

4. 4

   Add the pumpkin puree, shredded coconut, vanilla, and pumpkin pie spice to the food processor.

5. 5

   Pulse the mixture a few times until all ingredients are thoroughly combined. Use a spatula to scrape down the sides of the bowl to ensure even mixing.

6. 6

   Remove the blade from the food processor and place the bowl in the refrigerator for 30 minutes. This allows the mixture to chill and the texture to thicken for easier rolling.

7. 7

   Once the dough has cooled and thickened, scoop small portions and roll them between your palms to form small balls.

8. 8

   Store the pumpkin snack bites in an airtight container in the refrigerator for up to 5 days.

Notes

If using dates that are older or very dry, you may want to soak them briefly as you would raisins to ensure they blend into a smooth paste. For a nut-free version, sunflower seeds work well. You can also substitute shredded coconut with quick oats if preferred.

Nutrition per serving

• snack
• dessert
• no-bake
• pumpkin
• gluten-free
• vegetarian
• vegan
• fall