Fall is upon us!
It might still be 90 degrees in Texas, but it is autumn. I think of pumpkins, pumpkin spice, pumpkin everything! This is a recipe from the Fixate cookbook, part of the 21 Day Fix. Pumpkin Pie Energy Bites. I have had intentions of trying this for some time, and finally decided no better time than now!
This is where I have to keep it real. I am not Betty Crocker. I am messy, it never looks the way it is supposed to, I am not the best at presentation, but to me, as long as it tastes the same, I am OK with it!
Please let me know if you make them and what you thought! Thank you!
This is where I have to keep it real. I am not Betty Crocker. I am messy, it never looks the way it is supposed to, I am not the best at presentation, but to me, as long as it tastes the same, I am OK with it!
Please let me know if you make them and what you thought! Thank you!
Ingredients:
1 cup pitted dates
1/2 cup raw pecans
1/3 cup canned pumpkin puree
1/4 cup unsweetened coconut flakes (reserve small amount for garnish)
1 tsp. pure hazelnut extract (or pure maple extract)
1 tsp. pure maple syrup
2 tsp. pumpkin pie spice
1 pinch sea, or Himalayan salt
1. Place dates in a medium bowl; cover with water. Let soak for 10 minutes, drain, set aside.
2. Place pecans in food processor; pulse until finely ground.
3. Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse until well mixed. Place in a medium bowl. Refrigerate, covered for 30 minutes.
4. Using clean hands, roll into tablespoon sized ball; roll in reserved coconut if desired.
5. Store refrigerated in air tight container.
Serving: approx 16 Cal. 61 Total Fat 3g Saturated Fat 1g Cholesterol 0 Sodium 10 Carbs 9 g. Fiber 2 g Sugars 7 g Protein 1 g Containers: 1 yellow 1/2 tsp
1 cup pitted dates
1/2 cup raw pecans
1/3 cup canned pumpkin puree
1/4 cup unsweetened coconut flakes (reserve small amount for garnish)
1 tsp. pure hazelnut extract (or pure maple extract)
1 tsp. pure maple syrup
2 tsp. pumpkin pie spice
1 pinch sea, or Himalayan salt
1. Place dates in a medium bowl; cover with water. Let soak for 10 minutes, drain, set aside.
2. Place pecans in food processor; pulse until finely ground.
3. Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse until well mixed. Place in a medium bowl. Refrigerate, covered for 30 minutes.
4. Using clean hands, roll into tablespoon sized ball; roll in reserved coconut if desired.
5. Store refrigerated in air tight container.
Serving: approx 16 Cal. 61 Total Fat 3g Saturated Fat 1g Cholesterol 0 Sodium 10 Carbs 9 g. Fiber 2 g Sugars 7 g Protein 1 g Containers: 1 yellow 1/2 tsp
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