Pumpkin Spice Chocolate Chip Bites

These pumpkin spice chocolate chip bites are the perfect fall snack and great for a healthy boost of energy.

I have an ongoing internal nightly battle. My brain likes to tell me at 8pm every night (hey, it’s consistent) that it needs dessert. My thighs like to simultaneously tell me “I know you just saw what I saw in the mirror upstairs before showering, don’t pretend that cellulite isn’t there”. And that’s how I spend a good 15 minutes going back and forth in my head each night.

Pumpkin spice chocolate chip bites

Guess who wins every time?

Pumpkin spice chocolate chip bites

So, in an attempt to not eat the entire pie sitting in my fridge right now (because I just HAD to buy a whole pie last weekend from the local orchard’s bakery) these pumpkin spice chocolate chip bites were born. They’re kind of a workhorse too because they’re a perfect snack before or after a workout (these powered me through 4 hours at CrossFit yesterday), a pumpkin fix since it’s that’s time of year, an “I don’t know what to make for lunch so I’ll just pop a few of these while I think” kind of food and of course, even dessert.

Pumpkin spice chocolate chip bites

Because life’s too short to listen to your thighs and everyone should have dessert. Especially when it’s a healthy, gluten free option.

Yields 15-18

Pumpkin spice chocolate chip bites

These pumpkin spice chocolate chip bites are the perfect fall snack and great for a healthy boost of energy.

10 minPrep Time

10 minTotal Time

Save Recipe

Ingredients

  • 1/2 cup pumpkin puree
  • 4 medjool dates, pitted
  • 1/4 cup pumpkin seeds
  • 1 cup oats
  • 1/4 cup hemp seeds
  • 1 teaspoon pumpkin spice
  • 2 tablespoons maple syrup
  • 1 tablespoon almond butter
  • 1/3 cup chocolate chips

Directions

  1. Combine the dates, almond butter and 1/2 cup of the oats in a food processor. Process until finely chopped.
  2. Transfer the mixture to a large bowl, add the remaining ingredients and mix together until fully incorporated.
  3. Refrigerate the mixture for an hour (not necessary, but makes it easier to roll).
  4. Roll the mixture into balls about the size of a golf ball.
  5. Store in an airtight container in the refrigerator.
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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.