No-Bake Pumpkin Pie Bites, Vegan & Gluten-Free
Today I’ve got the absolute perfect Thanksgiving dessert for you. These Vegan & Gluten-Free No-Bake Pumpkin Pie Bites taste totally decadent but are secretly made without sugar and sweetened only with dates a touch of maple syrup.
Even though no one will ever guess that they’re secretly full of wholesome ingredients, I like that they’re on the lighter side because of course we’re all so, so full by the time it’s dessert o’clock at the T-day feast. They’re sweet without being too sweet and just one little bite is so satisfying.
Now that Baby V is 3-years-old and privy to the world of sweets, I love seeing her go wild over treats that are made from wholesome ingredients. The pumpkin pie bites definitely earned her stamp of approval, and she thought it was so funny when I told her what they were made of (coconut cream, cashews, oats, etc.).
I topped this batch with coconut butter, but they would also be great with vegan ice cream or whipped cream. Even though the recipe itself is simple, there’s a bit of prep time involved since you have to chill the can of coconut cream overnight and soak the cashews, so make sure to plan ahead with timing!
- ¾ cup rolled oats
- 8 medjool dates, pitted and soaked in hot water for 5 minutes
- ¼ cup shredded coconut
- pinch of salt
- 1(13.5-ounce can full fat coconut milk), refrigerated overnight
- ¾ cups raw cashews, soaked in water at least 4 hours
- ¼ cup pumpkin puree
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil, melted
- ½ teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- optional- ¼ cup coconut butter
- Line 2 mini muffin trays with baking cups.
- To prepare the crust, pulse the oats in a blender or food processor until flour is formed. Add the remaining crust ingredients and pulse until a mostly smooth texture is formed. Scoop a heaping teaspoon into each baking cup and use your fingers to press it firmly into the bottom of the cups.
- To prepare the pumpkin filling, drain the cashews and place them in the blender. Open the can of coconut milk and scoop the cream (it should have separated in the refrigerator) into the blender (discard the liquid or save it for a smoothie!). Add all the remaining filling ingredients and blend until smooth.
- Use a spoon to fill the baking cups with the filling. Place the tray in the refrigerator to set for at least 30 minutes, then peel the baking cups off and place the pumpkin pie cups on a large plate or tray. Drizzle the coconut butter over everything and add a sprinkle of extra pumpkin pie spice. Return to the refrigerator for about an hour so the cups can fully harden, then serve or transfer to an airtight container to store in the refrigerator.
ps- The Colorful Family table hits bookstores in less than two weeks! Have you preordered your copy and downloaded the bonuses yet?
