Instead of a pumpkin pie, I made savory pumpkin bites this holiday season. It's a new recipe and by the third time making them I nailed the recipe, each time it just got better and better. Whole food ingredients mixed together to create an irresistible treat that will leave you smiling and wanting just one more! They are perfect for holiday parties and are a nice treat to have around in your kitchen.
Healthy Bonus: They are 100% PLANT-BASED - VEGAN - GLUTEN-FREE - ALMOST RAW & guilt free!
Cookie Crust
Savory Pumpkin Filling
Directions:
- 14 dates
- 1/4 cup raw cashews
- 1/4 cup raw almonds
- 1/2 tsp Cinnamon
- 1 tsp agave
- Dash cloves
- Dash vanilla
- Pinch Sea Salt
Savory Pumpkin Filling
- 1/4 cup pumpkin
- 2 tbsp melted "butter" (vegan - I used Earth Balance)
- 1 tsp cinnamon
- 1/8 tsp nutmeg and cloves
- Dash vanilla
Directions:
- Pulse the crust ingredients together in a food processor until it forms a ball when pressed together.
- Mix the pumpkin filling ingredients together in a small bowl with a fork or whisk until smooth.
- Make 10 small balls with the crust, leaving a small leftover to sprinkle on top.
- Press in the center with your thumb to make room for the filling.
- Take a spoon, fill the cookie crust with the pumpkin filling, smooth the top and either sprinkle with the leftover crust, cloves or add a fresh nut on top to decorate.
- Place in the fridge for 3 + hours or in the freezer and enjoy!
Happy Holidays! Thank you all SOOOO much for all of your support this year!!! I can't tell you how much I appreciate it!
Much love,
Christa
Christa
