These pumpkin spice chocolate chip bites are the perfect fall snack and great for a healthy boost of energy.
*Post updated 9/27/2017 – this popular recipe for pumpkin spice chocolate chip bites now has a video to show you how to make them below.
They’re super easy, come together in minutes and satisfy that fall pumpkin craving in a healthy, gluten-free way.
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.
Guess who wins every time?
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.
Because life’s too short to listen to your thighs and everyone should have dessert.
Especially when it’s a healthy, gluten free option.
I love the balance of gooey almond butter and pumpkin with the crunchy pepitas and chocolate chips in these fall bites.
Feel free to add-in other nuts, seeds or even dried fruit. Raisins, pecans, sunflower seeds or cranberries would be all fit the fall vibe well.
And if you have leftover pepitas, use them to make homemade pumpkin seed butter. You can even use that in place of the almond butter in this recipe for a full-on pumpkin theme!
- 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
- Combine the dates, almond butter and 1/2 cup of the oats in a food processor. Process until finely chopped.
- Transfer the mixture to a large bowl, add the remaining ingredients and mix together until fully incorporated.
- Refrigerate the mixture for an hour (not necessary, but makes it easier to roll).
- Roll the mixture into balls about the size of a golf ball.
- Store in an airtight container in the refrigerator.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 2mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.