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RAW PUMPKIN PIE BITES

Last sunday my girl Meghan came over (remember her genius Whole30 recipe series?). Meghan is one of those people that everyone wants to have in their life. She's super positive, creative, funny, and the girl can cook! I like her. She sent me some fall recipe ideas and once again I literally could not wait to collaborate and obviously do a little taste testing. These Pumpkin pie bites are raw, naturally sweetened, and gluten free. They are ideal for curbing sweet cravings during this season of pies and breads. Pumpkin is actually incredibly healthful – it’s full of fiber and antioxidants. You know I'm a fan. Matilda and I ate all of these in two days. That's probably not the appropriate serving size. I also just threw my daughter under the bus to make me feel better. Wouldn't these be pretty as Thanksgiving appetizers? I think so!

Raw Pumpkin Pie Bites

Makes approximately 36 inch rounds

  • 11/2 cups pitted Medjool dates*, pitted and chopped
  • 1 cup slivered almonds
  • 1 cup shredded unsweetened coconut, plus more for garnishing optional
  • 1 cup pecans pieces
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon kosher salt
  • 1/2 cup pumpkin puree
  • demara sugar* – optional for serving

*A pair of kitchen shears works very well for chopping sticky dates. It also helps catch any neglected pits - because even pitted dates are not 100% pit free.

Combine the dates, almonds, coconut, pecans, cinnamon, nutmeg, allspice, and salt in the bowl of a food processor or high powered blender, pulse until the mixture resembles coarse sand. Add the pumpkin puree and pulse 8 to 10 additional times. Check the mixture – it should hold together when squeezed. Pulse an additional 3 to 4 times until the mixture will hold when pressed.


Scoop the mixture into tablespoon sized portions (I like a small scoop for this) and roll into rounds. Roll the rounds in additional shredded coconut or demara sugar. Store in an airtight container in the refrigerator for up to a week.




*Skip the demara sugar if you are watchin your sugar.

recipe developed by the fabulous Meghan Splawn for Lesley W Graham (see more of Meghan's recipes here!)
photos by Lesley Graham

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15 comments :

  1. These look amazing! and very easy too, thank you for sharing!

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    1. yes! so quick too. ready in minutes. :)

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  2. Lesley! You are the sweetest. I'm so glad you love the recipes - your photos are stunning as usual! Such a treat working with you!

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    1. xoxo thank you for being so awesome!

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  3. These sound so good (and of course, I can't stop eating pumpkin ... blame Fall!)
    xx Lexi, Glitter, Inc.

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  4. I love how you said, "Meghan is one of those people that everyone wants to have in their life". That is so true about her and such a great way to describe her! Can't wait to try these.

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    1. You guys are too sweet! I'm on the brink of tears at work reading this. Its really such a huge compliment coming from each of you.

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  5. Oh goodness, these sound and look absolutely delicious!! Hopefully I'll get around to making these this weekend!!
    xo TJ

    http://www.hislittlelady.com

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  6. Is pumpkin from the can safe to eat as is while pregnant?

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