No-Bake Pumpkin Pie Bites
These no-bake pumpkin pie bites are perfect for a holiday dinner or potluck where you have to serve a variety of diets like Paleo, Vegan, or gluten-free
For the Crust:
- 1/2 cup Pecans
- 1/2 cup Dates (pitted - about 4)
- pinch Sea Salt
Either put the cashews into water to soak for at least 2 hours or pour boiling water over them if you want to use them immediately.
Put the crust ingredients in a food processor
and whir until the mixture comes together in a paste or at least is in very small pieces. (It should stick together when you pick it up with your fingers)
Pat into 6 mini muffin tin
holes. Put in the fridge or freezer to chill while you make the filling.
In a high-speed blender, blend all of the filling ingredients until smooth.
Spoon the filling over the crust in the muffin tins. Place back in the fridge or freezer for at least 30 minutes (better if you can wait at least 4 hours though).
After the chilling time is up, run a knife around the muffin tin holes to loosen the crust and then use a spoon to guide the bites out. Store in the fridge or freezer. (If storing in the freezer, remove to room temperature at least 15 minutes prior to serving)
These can be made nut-free as well by replacing both the pecans and cashews with equivalent amounts of unsalted roasted pumpkin seeds (pepitas).
You may also come up with a bit more filling than you need. You can either put the remaining filling into the other muffin tin holes as a crustless pie or eat it (that's what I do)
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