- 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.