Energy bites are one of my favorite things to have around because they’re awesome as a snack on a mountain top in Glacier National Park . Or they’re equally good in the car on the way from one appointment to another when I just don’t think I can make it until dinner time.
On one of my recent grocery trips, I noticed they were carrying a new season fall flavor called Pumpkin Pie, so of course I decided to try it. They definitely tasted just like pumpkin pie, and I knew I needed to come up with a homemade version right away!
I love using medjool dates for energy bites/bars because of their caramel like flavor and soft texture that just blends right into the background without an chewy bits.
Energy bites come together in just minutes with a food processor , and then you can form them into bars, or roll them into bites. From there I put a few in the fridge for snacks, and then I freeze the rest to be used over the next few weeks.
I actually just took a bag of these out of the freezer to take along with us to Glacier over the weekend. We’ll have a few with coffee while we watch the sunrise, and then pack a few more along on our hike, (we’re really hoping for some good weather to catch some photos tomorrow of the late fall colors).
- 2 cups pecans
- 2 cups almonds
- 1 cup unsweetened shredded coconut
- 2 Teaspoons Vietnamese cinnamon
- pinch of ground cloves
- 1/4 Teaspoon ground ginger
- 1/4 Teaspoon ground nutmeg
- 1/2 Teaspoon sea salt
- 10 medjool dates, pitted and cut into quarters
- 1 Tablespoon vanilla extract
- 3/4 cup pumpkin purée
- 2 Tablespoons maple syrup
- Place the pecans, almonds, coconut, spices, and sea salt into a 12-cup food processor . Process until the mixture is fairly fine with some bigger pieces (1/4″).
- Then add the dates and process again until the dates completely blend into the nut mixture with only small pieces of date remaining.
- Finally add the vanilla, pumpkin purée, and maple syrup , and process until the mixture sticks in the machine and is the texture of soft cookie dough. If the pumpkin isn’t fully mixed in, finish mixing it by hand with a spatula and then portion the dough into bars, or roll it into bites. I like to roll mine into 1 ounce bites which makes about 32 pumpkin pie energy bites.
- Refrigerate in an airtight container and eat within 4-5 days, or freeze for up to 1 month.
Notes
The nuts in this recipe should be raw and unsalted, not toasted.
Prep Time: 30 mins
2 cups pecans
2 cups almonds
1 cup unsweetened shredded coconut
2 Teaspoons Vietnamese cinnamon
pinch of ground cloves
1/4 Teaspoon ground ginger
1/4 Teaspoon ground nutmeg
1/2 Teaspoon sea salt
10 medjool dates, pitted and cut into quarters
1 Tablespoon vanilla extract
3/4 cup pumpkin purée
2 Tablespoons maple syrup
- Place the pecans, almonds, coconut, spices, and sea salt into a 12-cup food processor . Process until the mixture is fairly fine with some bigger pieces (1/4″).
- Then add the dates and process again until the dates completely blend into the nut mixture with only small pieces of date remaining.
- Finally add the vanilla, pumpkin purée, and maple syrup , and process until the mixture sticks in the machine and is the texture of soft cookie dough. If the pumpkin isn’t fully mixed in, finish mixing it by hand with a spatula and then portion the dough into bars, or roll it into bites. I like to roll mine into 1 ounce bites which makes about 32 pumpkin pie energy bites.
- Refrigerate in an airtight container and eat within 4-5 days, or freeze for up to 1 month.
Notes
The nuts in this recipe should be raw and unsalted, not toasted.
- Prep Time: 30 mins
Find it online : https://getinspiredeveryday.com/food/pumpkin-pie-energy-bites/
