No-Bake Pumpkin Cake Bites
Adapted from this recipe. Makes about 15 Cake Bites.
1 cup packed pitted medjool dates (measured after pits are removed)
1 cup almond flour
1/3 cup coconut flour (or sub more almond flour)
½ cup canned pumpkin (not pumpkin puree)
1 tsp apple pie spice (sub pumpkin pie spice)
2 tsp vanilla extract
2 Tbsp maple syrup
2 Tbsp coconut sugar
1 Tbsp full-fat coconut milk (the kind in a can)
and…. 1-2 more tbsp of coconut sugar for topping (optional)
Line a baking sheet with parchment paper and set aside. To a food processor or blender (i used a blender bc I don’t have a food processor, but I think i’d prefer a food processor here), add pitted dates and pumpkin. Blend until everything sticks together and a sticky somewhat evenly blended ball forms. Scoop out and set aside.
Rinse & dry food processor or blender, add your almond flour, coconut flour, and apple pie spice. Blend until mixture is a bit more fine.
Add the dates back in along with the vanilla extract, maple syrup, coconut milk and coconut sugar. Blend well, until a sticky dough forms. If it’s too dry and not coming together, add a little more pumpkin (1 tsp at a time). If it gets too wet or sticky, add more coconut flour as needed.
Scoop out 1 Tbsp amounts of dough and roll into balls. Arrange on your parchment-lined baking sheet.
Add 1 tbsp of coconut sugar to a small round bowl and roll each cake bit in sugar until fully covered with a thin layer. Place back on the parchment paper. Repeat until all cake bites are sugared. Place sheet into the freezer to set - about 10 minutes.
Enjoy! Store leftovers covered in the refrigerator or freezer (up to 1 month). Serve slightly chilled or at room temperature (but if too warm, the glaze can get soft).
Note: Cake bites might be really tasty rolled in shredded coconut or cacao powder - go wild!
Please tag me @valthehappy if you try these. Enjoy!