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No-Bake Pumpkin Pecan Pie Bites

Yields1 Serving

Your favorite fall flavors come together in this bite size snack! Chock full of seasonal flavors like pecan and pumpkin, these no bake bites are easy to make and sure to be a seasonal favorite!

 1 ½ cups raw pecan pieces
 12 raw pecan halves for topping
 ¾ cup pitted medjool dates (about 7 dates), soaked in hot water for 10 minutes
 1 pinch of pink salt, to taste
For the filling
  cup pumpkin puree 1/3 cup full fat coconut milk
 1 tsp pumpkin spice
  cup full fat pecan or coconut milk or milk of your choice
 1 tsp pumpkin spice
 ¼ cup maple syrup
 1 pinch of pink salt, to taste
 1 scoop collagen peptides (optional)
1

In a food processor, combine the pecans, drained dates and salt. Process until combined and the “dough” starts to form into a ball.

2

In a separate bowl, combine the pumpkin puree, coconut milk, pumpkin pie spice, maple syrup, pinch of salt and collagen peptides, if desired. Whisk until smooth.

3

Line a cupcake tin and evenly distribute the crust mixture, about one and a half tablespoons in each cupcake. Use your fingers to press the crust to an even layer.

4

Evenly disperse the pumpkin pie filling among each cupcake, until the tins are about half way full.

5

Top each with a pecan and place in the freezer for at least one hour. Makes 12 bites, two per serving.

6

Recipe Notes: These thaw quickly, so eat immediately when you take them out of the freezer!

Nutrition Facts

Amount Per Serving
Calories 350
% Daily Value *
Total Fat 25g39%

Saturated Fat 4.5g23%
Trans Fat 35g
Total Carbohydrate 36g12%

Dietary Fiber 5g20%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.