Ingredients

The following ingredients have 20 Servings
  • 3/4 cup pumpkin puree
  • 1/2 cup dates (pitted and soaked in water)
  • 1 cup almonds (raw)
  • 3/4 cup Gluten Free rolled oats (not quick oats)
  • 1/3 cup vanilla protein powder (vegan)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup pumpkin seeds (raw)
  • 2 tbsp mini chocolate chips (dairy free )

Instruction

  • Soak dates in a bowl of water 1 hour.
  • To a blender or food processor, add rolled oats, almonds, dates, pumpkin puree, protein powder, cinnamon and chocolate chips. Process on high until a dough forms.
  • Transfer dough to a bowl, dampen your hands with water then scoop 1 1/2 tablespoons of the dough and roll into balls. Then place the balls on a large plate. The dough will be very sticky so you will want to wash and dampen your hands in between rolling balls. The dampness also helps the balls stick together.
  • Refrigerate the bites 10 minutes to harden slightly before rolling over the pumpkin seeds.
  • Pulse the pumpkins seeds a few times in the food processor to roughly chop. Transfer pumpkin seeds to a large plate in an evenly layer.
  • Remove bites from the refrigerator and roll each one gently over the pumpkin seeds then placing back on the plate.
  • Refrigerate the bites 20 minutes to set.
  • Keep these bites in the refrigerator up to 10 days or in the freezer up to 60 days.