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Gluten Free Raw Pumpkin Pie Bites
About This Recipe
Try making these Raw Pumpkin Pie Bites for your next holiday dessert. The chewy pecan crust and creamy pumpkin filling will satisfy your pie craving without all of the guilt! Perfect for Thanksgiving, Christmas or an anytime treat to keep handy in your freezer.
Instructions
- Line a standard muffin pan with six muffin cups.
- In a food processor or high-speed blender, add the dates and pulse until they are broken up into small pieces.
- Add in the pecans, oats, vanilla extract and salt and pulse until a dough starts to come together. If it seems too dry, add a splash of water.
- Divide the mixture between the muffin cups and press down into one compact layer.
- In the food processor or blender, add the pumpkin puree, melted coconut oil, INVIGOR8 powder, vanilla, cinnamon, ginger, cloves and salt. Blend until smooth.
- Place in the freezer overnight or for at least 8 hours. Store in an airtight container in the freezer.
- Add whip topping for a classic finish.
Variations - more calories or less
- Increase your calories by exchanging the water for unsweetened almond milk, milk or rice milk.
- Add in your daily collagen with a scoop of Invigor8 Collagen Peptides.
Ingredients
(Makes 6)
For the crust:
½ cup dates, pitted
½ cup pecans
½ cup rolled oats
1 tsp vanilla extract
¼ tsp salt
For the filling:
1 cup pumpkin puree
¼ cup unsweetened almond milk
3 tbsp coconut oil, melted
1 scoop French Vanilla INVIGOR8 Superfood Shake
1 teaspoon vanilla extact
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
Featured Ingredient
INVIGOR8 French Vanilla Superfood Shake
Shop NowGluten Free Raw Pumpkin Pie Bites
About This Recipe
Try making these Raw Pumpkin Pie Bites for your next holiday dessert. The chewy pecan crust and creamy pumpkin filling will satisfy your pie craving without all of the guilt! Perfect for Thanksgiving, Christmas or an anytime treat to keep handy in your freezer.
Ingredients
(Makes 6)
For the crust:
½ cup dates, pitted
½ cup pecans
½ cup rolled oats
1 tsp vanilla extract
¼ tsp salt
For the filling:
1 cup pumpkin puree
¼ cup unsweetened almond milk
3 tbsp coconut oil, melted
1 scoop French Vanilla INVIGOR8 Superfood Shake
1 teaspoon vanilla extact
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
Instructions
- Line a standard muffin pan with six muffin cups.
- In a food processor or high-speed blender, add the dates and pulse until they are broken up into small pieces.
- Add in the pecans, oats, vanilla extract and salt and pulse until a dough starts to come together. If it seems too dry, add a splash of water.
- Divide the mixture between the muffin cups and press down into one compact layer.
- In the food processor or blender, add the pumpkin puree, melted coconut oil, INVIGOR8 powder, vanilla, cinnamon, ginger, cloves and salt. Blend until smooth.
- Place in the freezer overnight or for at least 8 hours. Store in an airtight container in the freezer.
- Add whip topping for a classic finish.
Featured Ingredient
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Additional Recipes
Gluten Free Chocolate Peanut Clusters
Keep some of these easy-to-make treats on hand in the freezer for emergency cravings.
Gluten Free & KETO Chocolate Protein Bark
This sugar-free chocolate bark is ready in 20 minutes, packed with nutrients, and features our Triple Chocolate Brownie flavor for a rich, decadent treat.