Gluten-Free Chocolate Pumpkin Bites

11 INGREDIENTS • 8 STEPS • 20MINS

Gluten-Free Chocolate Pumpkin Bites

Recipe

4.0

1 rating

These Gluten-Free Chocolate Pumpkin Bites are a tasty yet healthy snack, full of whole oats, cashew meal, pumpkin and dark chocolate!

Gluten-Free Chocolate Pumpkin Bites

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

These Gluten-Free Chocolate Pumpkin Bites are a tasty yet healthy snack, full of whole oats, cashew meal, pumpkin and dark chocolate!

20MINS

Total Time

$0.81

Cost Per Serving

Ingredients

Servings

12

us / metric

12

1 1/2 cups

Oats

1 cup

Cashew Meal

2 Tbsp

Ground Flaxseed

1/2 cup

Canned Pumpkin Purée

2 Tbsp

or Maple Syrup

1 tsp

Vanilla Extract

2 Tbsp

Almond Milk

1 tsp

Pumpkin Pie Spice

as needed

Ground Cinnamon

1/3 cup

Dark Chocolate, finely chopped

Nutrition Per Serving

VIEW ALL

Calories

232

Fat

9.3 g

Protein

5.0 g

Carbs

35.9 g

Gluten-Free Chocolate Pumpkin Bites

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking InstructionsHide images

step 1

Remove pits from Medjool Dates (12) and add dates and Oats (1 1/2 cups) to food processor and process until finely chopped and blended.

step 1 Remove pits from Medjool Dates (12) and add dates and Oats (1 1/2 cups) to food processor and process until finely chopped and blended.

step 2

Add Cashew Meal (1 cup), Ground Flaxseed (2 Tbsp), Canned Pumpkin Purée (1/2 cup), Honey (2 Tbsp), Vanilla Extract (1 tsp), Almond Milk (2 Tbsp), Pumpkin Pie Spice (1 tsp), and Ground Cinnamon (as needed) to date and oat mixture.

step 2 Add Cashew Meal (1 cup), Ground Flaxseed (2 Tbsp), Canned Pumpkin Purée (1/2 cup), Honey (2 Tbsp), Vanilla Extract (1 tsp), Almond Milk (2 Tbsp), Pumpkin Pie Spice (1 tsp), and Ground Cinnamon (as needed) to date and oat mixture.

step 3

Pulse 8 to 10 times or until ingredients are well blended.

step 3 Pulse 8 to 10 times or until ingredients are well blended.

step 4

Add Dark Chocolate (1/3 cup) to the bowl, reserving 2 tablespoons for garnish, and pulse 3 to 5 times or just until mixed.

step 5

Line a pan with parchment paper.

step 6

Roll mixture into small balls, approximately 32 to 34 depending on size, and place on lined pan, top with reserved chopped dark chocolate.

step 6 Roll mixture into small balls, approximately 32 to 34 depending on size, and place on lined pan, top with reserved chopped dark chocolate.

step 7

Put in refrigerator for approximately one hour or in the freezer for 20-25 minutes.

step 8

Serve straight from refrigerator or allow to sit to room temperature, your preference!

step 8 Serve straight from refrigerator or allow to sit to room temperature, your preference!

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No-Bake Dessert

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