Energy bites are one of my favorite things to have around because they’re awesome as a snack on a mountain top in Glacier National Park. Or they’re equally good in the car on the way from one appointment to another when I just don’t think I can make it until dinner time.
On one of my recent grocery trips, I noticed they were carrying a new season fall flavor called Pumpkin Pie, so of course I decided to try it. They definitely tasted just like pumpkin pie, and I knew I needed to come up with a homemade version right away!
I love using medjool dates for energy bites/bars because of their caramel like flavor and soft texture that just blends right into the background without an chewy bits.
Energy bites come together in just minutes with a food processor, and then you can form them into bars, or roll them into bites. From there I put a few in the fridge for snacks, and then I freeze the rest to be used over the next few weeks.
I actually just took a bag of these out of the freezer to take along with us to Glacier over the weekend. We’ll have a few with coffee while we watch the sunrise, and then pack a few more along on our hike, (we’re really hoping for some good weather to catch some photos tomorrow of the late fall colors).Print
- 2 cups pecans
- 2 cups almonds
- 1 cup unsweetened shredded coconut
- 2 Teaspoons Vietnamese cinnamon
- pinch of ground cloves
- 1/4 Teaspoon ground ginger
- 1/4 Teaspoon ground nutmeg
- 1/2 Teaspoon sea salt
- 10 medjool dates, pitted and cut into quarters
- 1 Tablespoon vanilla extract
- 3/4 cup pumpkin purée
- 2 Tablespoons maple syrup
- Place the pecans, almonds, coconut, spices, and sea salt into a 12-cup food processor. Process until the mixture is fairly fine with some bigger pieces (1/4″).
- Then add the dates and process again until the dates completely blend into the nut mixture with only small pieces of date remaining.
- Finally add the vanilla, pumpkin purée, and maple syrup, and process until the mixture sticks in the machine and is the texture of soft cookie dough. If the pumpkin isn’t fully mixed in, finish mixing it by hand with a spatula and then portion the dough into bars, or roll it into bites. I like to roll mine into 1 ounce bites which makes about 32 pumpkin pie energy bites.
- Refrigerate in an airtight container and eat within 4-5 days, or freeze for up to 1 month.
The nuts in this recipe should be raw and unsalted, not toasted.