Petite Pumpkin Pie Bites!

Now that I have your attention, let me tell you how good these are.

THEY ARE REALLY GREAT!!

I had to make two batches of these little guys, just so I could get a picture…
I couldn’t help myself.

Pumpkin. Cinnamon. Nutmeg. Ginger. Dates. Cashews. Almonds.
Uh..YUM!

Okay, so give yourselves about 10 minutes of prep time to get everything ground, soaked and pressed.

Here are the deets:

INGREDS
filling:
* 1/2 cup pure pumpkin puree
* heaping tbsp. raw cashew nuts, to be soaked
* 1 tsp melted coconut oil
* 1/2 vanilla extract
* 1 tsp coconut palm sugar
* 1/2 tsp cinnamon
* pinch ea. of ginger, clove and nutmeg

crust:
* 1/4 raw cashews
* 1/4 raw almonds
* 2 dates, soaked
* pinch salt

Crust:
** soak dates for 5-10 minutes in hot water.
** grind almonds, cashews, salt and dates together. I use a magic bullet blender.
** use non-stick muffin tins and press the crust mixture evenly into each into the shape of a cup and place into the fridge to chill.

Filling:
** soak cashews for 5-10 minutes in boiling hot water. FUN FACT: This gives a similar smooth consistency to the cashews, than if you were to soak them overnight! 😀
** blend cashews w/ 1.5 tsp water in a magic bullet type blender. This should give a nice thick creamy consistency.
** in a bowl, mix all of the filling ingredients together with the creamy cashews.
** take the chilled crusts and add pumpkin filling!

NOW YOU CAN EAT THEM!! : ) HOORAY!

If you don’t consume these right away, unlike my terrible willpower, please store in the fridge but NOT in the freezer. I don’t like the consistency from the freezer.  PLUS they will stay soft, just like real pumpkin pie, if in the fridge 🙂

Remember, you can always switch-up the amounts of sweetness or spice for your own wonderful taste buds.
I tend to like things on the not-so-sweet side (most of the time) so make sure to taste test OFTEN!

I wish you much success and creativity in the kitchen today!
: )

And as always,
Feed your soul.
~xo