Ingredients:

  • 1 cup (90g) Gluten-free rolled oats
  • 1/2 cup (120g) Pumpkin puree (unsweetened)
  • 1/4 cup (60ml) Almond butter or sunflower seed butter
  • 3 Medjool dates, pitted (approx. 60g)
  • 2 tbsp (30ml) Pure maple syrup
  • 1 tsp (5ml) Vanilla extract
  • 2 tbsp (12g) Chia seeds
  • 1 tbsp (8g) Pumpkin pie spice
  • Pinch (1g) Sea salt
  • 2 tbsp (30g) Dark chocolate chips

Instructions:

  1. Place the rolled oats, pitted dates, and pumpkin pie spice into the food processor. Pulse until the oats are broken down into a coarse meal and the dates are finely minced. Note: Avoid over processing into a powder.
  2. Add the pumpkin puree, nut butter, maple syrup, and vanilla extract. Process on high for 30-60 seconds until the mixture becomes a thick, cohesive dough.
  3. Transfer the dough to a mixing bowl. Stir in the chia seeds and dark chocolate chips by hand to maintain their texture.
  4. Using a tablespoon, scoop the mixture. Roll it between your palms into 1 inch spheres. Until they are smooth and round.
  5. Place them on a parchment lined baking sheet.
  6. Chill the bites in the refrigerator for 30 minutes to set. Until they feel firm to the touch.