I love pumpkin pie and I love mini-dessert bites so you can eat one and be satisfied! I love to have raw desserts that don’t have cupfuls of oil AND nuts. So I made these delicious pumpkin pie bites keeping the lower-fat principles in mind, with just a but of cashew butter to add creamy consistency, and the crust makes use of fat free oats mixed in with some nuts, to keep the overall fat low. These really are excellent and great to serve at a party or just to your own family!
Ingredients
BOTTOM LAYER
- 1/2 cup pistachios (can sub with almonds or walnuts)
- 1 cup oat flour (grind 1 cup gluten free rolled oats in blender to get flour)
- 14 dates Medjool, pitted
- 1 tsp vanilla
- 1/2 tsp Himalayan Salt
- 2 Tbsp. maple syrup
PUMPKIN LAYER
- 1/2 can pumpkin organic and be sure it’s BPA Free
- 4 bananas frozen
- 2 Tbsp. cashew butter (can sub with 1/4 cup soaked cashews)
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp ginger
- 1/2 tsp nutmeg
BOTTOM LAYER:
Place all ingredients in food processor and process until blended and sticking together. Press into bottoms of mini-cupcake pans. Place in the freezer while you make the pumpkin layer.
PUMPKIN LAYER:
Place all ingredients in blender and blend until smooth and creamy.
ASSEMBLE:
Spoon pumpkin layer over bottom layer in cupcake pans and freeze for 2 hours. Before serving, if desires, mix up 2 TBSP of cacao powder with 1 Tbsp of maple syrup and drizzle over the top and sprinkle with pumpkin seeds.
ENJOY!
