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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!