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No-bake vegan pumpkin pie bites that won't wreck your diet

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Vegan pumpkin pie bites full of good-for-you ingredients are the healthier way to indulge this fall

Nothing signals that fall is here more than pumpkin-flavored everything. Jump on the bandwagon with these easy, no-bake bites full of pumpkin pie flavor that you won't believe are actually vegan and gluten-free.

Vegan pumpkin pie bites full of good-for-you ingredients are the healthier way to indulge this fall
Image: Brandi Bidot/SheKnows

I had some pumpkin puree on hand from another recipe and wanted to use it up, so I came up with this healthy snack that’s not only no-bake but also completely vegan. Full of good-for-you ingredients like hemp seeds, dark chocolate, pure maple syrup and gluten-free oats, these little bites taste just like fall.

Being low on sugar, these make a wonderful little snack for your child's lunchbox or a sweet treat with a cup of coffee. They won’t wreck your diet, and they even offer a protein boost from the almond butter, hemp and chia seeds.

Vegan pumpkin pie bites full of good-for-you ingredients are the healthier way to indulge this fall
Image: Brandi Bidot/SheKnows

No-bake pumpkin pie bites recipe

Yields 12-14

Prep time: 15 minutes | Inactive time: 20 minutes | Total time: 35 minutes

Ingredients:

Dry ingredients

  • 1/2 cup gluten-free rolled oats
  • 1 cup gluten-free oat flour
  • 1/4 cup almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon chia seeds
  • 1 tablespoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon sea salt
  • 2 tablespoons finely chopped walnuts

Wet ingredients

  • 1/4 cup creamy almond butter
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup pumpkin puree

Toppings (optional)

  • Mini dark chocolate chips
  • Organic raw hemp seeds

Directions:

  1. Line a large baking sheet with waxed paper, and set it aside.
  2. To a bowl, add the dry ingredients, and mix.
  3. To a microwave-safe bowl, add the almond butter, maple syrup and vanilla. Warm for 30 seconds or until the almond butter has melted.
  4. To the dry ingredients, add the pumpkin puree, then pour the warm almond butter mixture on top, and mix very well.
  5. Using a tablespoon, drop spoonfuls of the mixture onto the waxed paper. Roll the mixture into balls, and chill them for 20 minutes.
  6. Remove from the refrigerator, and roll into the mini chocolate chips, hemp seeds or any other desired toppings.
  7. Store in an airtight container for up to 4 days in the refrigerator

More pumpkin recipes

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Pumpkin quesadillas

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