Wednesday, November 20, 2013

pumpkin pie bites {gf,v}


These may be one of my fave pumpkin creations...ever. And that's saying a lot since I make something with pumpkin about twice a week. They are super easy to make and super healthy...and of course super delicious. They taste like little mini pumpkin pies. Sweet, but not too sweet. The perfect punch of pumpkin and hint of spices. yum. I'm not sure I'm conveying the deliciousness. These are really, really good. Did that do it? And these taste even better the second day. They may taste even better the third day...I wouldn't know since none of these made it past day two. Lesson learned. Next go around, the batch will be doubled. or tripled. 

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pumpkin pie bites
{gluten free, vegan}

{{{INGREDIENTS}}}
*1/2 cup cashews
*1/2 cup almonds
*1/2 cup pecans (for topping)
*1/2 cup pumpkin, canned (not pie filling, plain pumpkin)
*2 tbsp agave
*2 tbsp almond butter
*1 tsp cinnamon
*1 tsp pumpkin pie spice

{{{DIRECTIONS}}}
1.Preheat the oven to 350.
2.Add the cashews and almonds to food processor until finely ground to flour texture. 
3.Add the ground cashews, almonds, pumpkin, agave, almond butter, cinnamon, & pumpkin pie spice to a medium sized bowl and mix well.
4.Refridgerate the mixture for 15 minutes.
5.Meanwhile, add the pecans to food processor until coarsely ground.
6.Roll the chilled dough into inch sized balls and roll in ground pecans.
7.Add to greased cookie sheet.
8.Bake for 12 minutes.

Store in airtight container in fridge. Makes 10-12 bites.