PLANT BASED PUMPKIN PIE ENERGY BITES

How was your Thanksgiving weekend, Canadian friends? We had a very busy one traveling all over Alberta celebrating with family and friends before heading to a mountain wedding on Sunday. So, today I’m so excited to bring you a new recipe inspired by my favourite Thanksgiving treat (that sadly I’m unable to fully enjoy due to my dairy and gluten intolerances!) — Plant Based Pumpkin Pie Energy Bites! I’m sure I wasn’t the only one looking to eat a bit cleaner and lighter this week after an indulgent weekend — and that’s was exactly the thinking behind this recipe! It offers all the flavours of traditional pumpkin pie, rolled up into a tasty, nutrition packed little bite. I created them for all my fellow plant based eaters who may also have food intolerances and sensitivities — these simple, no bake little balls of goodness are free of dairy, gluten and refined sugar and they seriously taste exactly like pumpkin pie!

If you love pumpkin pie so much you’d like to eat it for breakfast and dessert… and well, anytime you need a little extra fuel to power your busy lifestyle, this recipe is for you! My Plant Based Pumpkin Pie Energy Bites combine pumpkin puree with a powerhouse medley of nuts and seeds, oats, shredded coconut, medjool dates and local honey (or maple syrup, if you’re vegan!) with cozy, autumnal spices for a portable dose of pumpkin pie whenever and wherever you need it. Make them in bulk, freeze them, pack them for lunch (or for your childrens lunches!), or throw a few in a Ziplock bag and tuck them away in your purse for an autumn inspired, nourishing snack on the run! If you have 15 minutes and a well stocked pantry, I bet you can whip these tasty little bites up right now!

PLANT BASED PUMPKIN PIE ENERGY BITES

Who’s ready to make some energy bites? I’m so excited to share this simple recipe with you — I’m actually enjoying one right now after dinner with a cup of herbal tea as I edit this post!

Full disclosure — I didn’t make my own pumpkin puree for this recipe (does that make be a bad food blogger?!). It’s been a busy week, so I opted for a fantastic, store bought option! However, if you would like to make your own pumpkin puree (it freezes really well), I have an easy recipe in this post. Either way, quality pumpkin puree provides the flavour base of these Plant Based Pumpkin Pie Energy Bites — along with loads of fiber, vitamins A, B6, C and E, thiamin, niacin, vitamin B6, folate, iron (great for us plant based eaters!), magnesium, phosphorus riboflavin, potassium, copper and manganese. Introducing this seasonal gourd into your diet is a great way to load up on nutrition while satisfying your pumpkin pie fix!

Also, as we’ve discussed, I am not on team PSL. In my mind (and on my palette) the combined taste of pumpkin and coffee just doesn’t fly. However, no judgement here — if you’d like to add a bit of pumpkin spice flair to these bites, simply add a couple of tablespoons of instant coffee into the mix. It won’t alter the consistency of the bites at all, but it will add a lovely, caffeinated zing! If you give that a try, please report back and let me know how it works out for you.

If you follow along with Insta Stories, you’ll know that I actually came up with this recipe last week! It’s been a little nuts over here at JustineCelina HQ — I was sitting infront of my computer at some ungodly hour, fantasizing about the upcoming Thanksgiving weekend (and the pie… let’s be honest!). I had just run out earlier that week to stock up on pumpkin puree and sweet potatoes for some fall recipe testing — and I had about 15 minutes to whip myself up a tasty snack.

So, I busted out the Vitamix, peered deep into my pantry and started pulling out all the flavors that reminded me of pumpkin pie in hopes that I could conjure up some kind of energy bar or bite. As these came together, the consistency was more bite than bar friendly — and I was shocked at how good they were on the first go. We almost went through the first batch in 2 days! I did manage to save a handful of bites to share with family last weekend — and everyone that sampled them (even the very plain / picky eaters) loved them. I tested my Plant Based Pumpkin Pie Energy Bites one more times this week before publishing this recipe with a few minor tweaks to make them extra delicious — and here we are!

Ingredients

Yield: Approximately 16 – 18, 1″ bites

• 2/3 cup pitted medjool dates (approximately 12 – 20, depending on size)
• 1/2 cup walnuts
• 1/2 cup pepitas
• 1/4 cup flax seeds
• 1/4 cup oats
• 1/2 cup unsweetened shredded coconut (plus an additional 1/4 cup for rolling)
• 1 tbsp honey (or swap for pure maple syrup and make them vegan!)
• 1/2 cup pumpkin puree
• 1/4 tsp rum extract
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp all spice
• 1/4 tsp cloves
• 1/4 tsp ginger

Instructions

1.  Chop medjool dates and walnuts to break them down.

2. Combine all ingredients in your Vitamix or food processor. Pulse until the mixture is mostly smooth and combined.

3. Scoop the Plant Based Based Pumpkin Pie Energy Bite mixture out onto a large plate.

4. Take about 2 tbsp of the mixture and roll it in-between the palms of your hands until a ball is formed. Repeat until you’ve worked your way through the mixture.

5. Then, sprinkle the additional shredded coconut onto a plate. Begin rolling bites in the shredded coconut until coated. Then, pick the coconut covered bites up and roll them around in between the palms of your hands to embed the coconut into the surface.

6. Cover and refrigerate for 30 minutes. Serve and enjoy!

Notes

• My Plant Based Based Pumpkin Pie Energy Bites also freeze very well, so you can make them in bulk
• If you’d like to make your own pumpkin puree (it also freezes well), check out my easy recipe!

5 from 8 votes

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PLANT BASED PUMPKIN PIE ENERGY BITES

Plant Based Pumpkin Pie Energy Bites offers all the flavours of traditional pumpkin pie, rolled up into a tasty, nutrition packed little bite. I created them for all my fellow plant based eaters who may also have food intolerances and sensitivities -- these simple, no bake little balls of goodness are free of dairy, gluten and refined sugar and they seriously taste exactly like pumpkin pie! If you love pumpkin pie so much you'd like to eat it for breakfast and dessert... and well, anytime you need a little extra fuel to power your busy lifestyle, this recipe is for you! My Plant Based Pumpkin Pie Energy Bites combine pumpkin puree with a powerhouse medley of nuts and seeds, oats, shredded coconut, medjool dates and local honey (or maple syrup, if you're vegan!) with cozy, autumnal spices for a portable dose of pumpkin pie whenever and wherever you need it. Make them in bulk, freeze them, pack them for lunch (or for your childrens lunches!), or throw a few in a Ziplock bag and tuck them away in your purse for an autumn inspired, nourishing snack on the run! If you have 15 minutes and a well stocked pantry, I bet you can whip these tasty little bites up right now!

Ingredients

• 2/3 cup pitted medjool dates approximately 12 - 20, depending on size
• 1/2 cup walnuts
• 1/2 cup pepitas
• 1/4 cup flax seeds
• 1/4 cup oats
• 1/2 cup unsweetened shredded coconut plus an additional 1/4 cup for rolling
• 1 tbsp honey or swap for pure maple syrup and make them vegan!
• 1/2 cup pumpkin puree
• 1/4 tsp rum extract
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp all spice
• 1/4 tsp cloves
• 1/4 tsp ginger

Instructions

1. Chop medjool dates and walnuts to break them down.
2. Combine all ingredients in your Vitamix or food processor. Pulse until the mixture is mostly smooth and combined.

3. Scoop the Plant Based Based Pumpkin Pie Energy Bite mixture out onto a large plate.

4. Take about 2 tbsp of the mixture and roll it in-between the palms of your hands until a ball is formed. Repeat until you've worked your way through the mixture.

5. Then, sprinkle the additional shredded coconut onto a plate. Begin rolling bites in the shredded coconut until coated. Then, pick the coconut covered bites up and roll them around in between the palms of your hands to embed the coconut into the surface.
6. Cover and refrigerate for 30 minutes. Serve and enjoy!

Recipe Notes

• My Plant Based Based Pumpkin Pie Energy Bites also freeze very well, so you can make them in bulk • If you'd like to make your own pumpkin puree (it also freezes well), check out my easy recipe!

SHOP THE POST

FEELING SNACKY? MORE PLANT BASED NIBBLES

Dark Chocolate Raspberry Energy Bites

Toasted Trail Mix

Decadent Dark Chocolate Banana Bread

Protein Packed Cherry Almond Granola

Allergy Free Aloha Banana Bread

Do you make your own energy bites or bars? I have so many recipes in my archives — let me know if you’re interested in seeing more of my favourite easy snacks here at JustineCelina (I was working on a carrot cake one earlier this year!). I’m always surprised by the recipes you request over on Insta Stories — if you’re interested in keeping up with what I’m up to on a day to day basis, come join me! My Gluten Free Spiced Sweet Potato Bread will be up recipe wise. It was a hit this Thanksgiving — even with the little ones and picky eaters!

Did you try my Plant Based Pumpkin Pie Energy Bites? If you did, please let me know! Leave me a comment, or tag me on Instagram, Twitter or Facebook. You can use the hashtag #justinecelinarecipes in your recreations so I can find them — I love scrolling through the feed and seeing what you guys make! I also have a Pinterest board for my recipes if you’re looking for more plant based culinary inspiration. Have a lovely weekend, everyone!

Disclaimer: Thank you to my friends at Joydrop for the beautiful plaid blanket scarf I used to style this post. This post is not sponsored and contains my genuine thoughts, ideas and recommendations. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Thank you for supporting the brands and businesses that support JustineCelina.com!