No-Bake Pumpkin Pecan Pie Bites
Servings: 12 bites
Ingredients
For the Crust
- 3/4 cup pitted Medjool dates (about 7 dates), soaked in hot water for 10 minutes
- 1½ cups raw pecans, plus 12 full pecans for topping
- 1/8 teaspoon pink salt
For the Filling
- 1/2 cup pumpkin purée
- 1/2 cup full-fat coconut milk
- 1 teaspoon pumpkin pie spice
- 1/4 cup maple syrup
- 1/8 teaspoon pink salt
- 1 scoop collagen peptides (optional)
Instructions
- In a food processor fitted with the blade attachment, combine the drained dates, pecans, and salt. Process until combined and the “dough” starts to form into a ball.
- In a separate bowl, combine the pumpkin purée, coconut milk, pumpkin pie spice, maple syrup, salt, and collagen peptides. Whisk until smooth.
- Line a cupcake tin with paper or silicone cupcake liners and evenly distribute the crust mixture, about 1½ tablespoons, into each crevice. Use your fingers to press the crust to an even layer.
- Evenly disperse the pumpkin pie mixture between each crevice, until about half full.
- Top each with a pecan and freeze for at least 1 hour.
Nutrition
Calories: 152kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 51mg | Potassium: 173mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1610IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg