Pumpkin Pie Protein Bites
Ingredients:
8-10 pitted dates
1 1/4 c dry old fashioned oats
1/2 c finely shredded coconut
1-2 scoops vanilla protein powder (I used Aloha)
1/3 c organic pumpkin puree
2 tbsp coconut butter
1-2 tbsp pumpkin pie spice (I didn’t measure I just dumped a lot in!)
1-2 tsp pure vanilla extract
pinch of salt
1/2 c crushed graham crackers
Directions:
Soak the dates until soft then blend in the food processor until a sticky mixture forms. You may need to wipe down the sides with a rubber spatula a few times to get it all blended up
Toast 1/2 c of the dry oats and the 1/2 c shredded coconut (see notes) together
Add the toasted oats and shredded coconut to the date mixture. Add the remaining ingredients, up to the graham crackers, to the food processor and blend until a dough forms
Scoop dough into an airtight container and place in the fridge for 30-60 minutes to allow the dough to harden
Scoop into balls and roll each ball in the crushed graham cracker topping (makes about 8-10 balls)
Sprinkle with a little extra pumpkin spice because why not!
Stored in an airtight contain in the fridge or freezer
Notes:
To make gluten free omit the graham cracker topping
Toasting the oats and shredded coconut is optional, but enhances the flavor a lot. Simply heat in a non stick pan over medium-low heat until toasted brown. Keep an eye on the coconut because it can easily burn.
To soften the coconut butter so it scoops out easier- place in warm water for about a minute (see picture below)
Enjoy 🙂
