Gluten Free Vegan Pumpkin Pie Bites

October 27, 2017
With fall comes the abundance of Pumpkin-themed, well, everything. That Pumpkin flavor begins popping up in coffee shops, bakeries, grocery stores, and even bars. Although Pumpkin is everywhere there seems to a dearth of healthy-pumpkin options readily available. These Pumpkin Pie bites are perfect for that. Get a taste of pumpkin without a highly processed sugar crash. Put them in school lunches, have as a midday pick-me-up, or a healthy dessert option. All the pumpkin, none of the guilt! These vegan treats can be made baked, raw, or even as a dip.
Gluten Free Vegan Pumpkin Pie Bites

Gluten Free Vegan Pumpkin Pie Bites

Recipe Type: Sweets
utensils YIELDS 20 bites
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  • 1/2 cup Pumpkin puree
  • 1 1/2 cup Oats
  • 1/4 cup Slivered almonds
  • 3 Dates
  • 3 Tablespoons Water (from soaking the dates)
  • 4 Tablespoons Maple syrup
  • 1 Tablespoon Non dairy milk
  • 1 1/2 teaspoon Pumpkin pie spice
  • pinch Sea salt/ Himalayan pink salt
  • For the glaze:
  • 2 Tablespoons Vegan chocolate chips
  • 1 Tablespoon Coconut oil
  • pinch Sea salt/ Himalayan salt
  • (Optional) Coconut flakes
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Directions

1. Soak dates in hot water for at least 5 minutes (Can soak for up to an hour). 2. Preheat oven to 375 F. If making the bites raw, omit this step. 3. Put the oats in a Vitamix/ Food Processor and pulverize. 4. Add the pumpkin pumpkin puree, slivered almonds, dates (be sure to get rid of the pits before adding!), some of the water the dates soaked in, maple syrup (may add more if you want it to be a sweeter dessert option), dairy free milk, pumpkin pie spice, and pinch of salt. Blend together until ingredients are all mixed. If using this recipe as a dip: Add this mixture to a bowl and enjoy with pretzels, cookies, or apple slices. 5. Using a cookie scoop or bare hands, make small balls from the mixture, should yield around 20. Mixture will be very sticky, wet hands with a little water to create balls more easily. 6. If making raw, put balls on plate and store in the fridge. If baking, place balls on a parchment lined cookie tray and bake in the oven for 10 minutes. 7. When cookies are almost done baking, melt coconut oil and chocolate chips either in a saucepan (place coconut oil and chocolate chips in saucepan on low heat and keep stirring until combined) or in microwave (place coconut oil and chocolate chips in a microwave safe bowl, put in microwave for about 1 minute, stir to combine). Once coconut oil and chocolate chips are combined, stir in a pinch of salt. 8. Take cookies out of oven and drizzle the glaze over them. Sprinkle coconut flakes on top (Optional.)
Also see: Vegan Pumpkin, Onion, "Bacon" Tart
Vegan Rosemary Sage Pumpkin Raviolis
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__ Photo: Bella Gadsby

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Bella is a writer and actor based in LA. She was raised vegetarian and, after two failed attempts at being vegan, the conversion finally stuck in 2015 when she realized not all chocolate contained dairy. After this discovery, Bella fell deep down the endless rabbit hole of vegan cooking, she may or may not have been seen since. Follow Bella on Instagram @thegreatbgadsby.

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