Ingredients
For the crust
1 1/2 cups raw pecan pieces
12 raw pecan halves for topping
3/4 cup pitted medjool dates (about 7 dates), soaked in hot water for 10 minutes
Pinch of pink salt, to taste
For the filling
1/3 cup pumpkin puree
1/3 cup full fat milk of your choice
1 teaspoon pumpkin spice
1/4 cup maple syrup
Pinch of pink salt, to taste
1 scoop collagen peptides (optional)
Process:
- In a food processor, combine the pecans, drained dates and salt. Process until combined and the “dough” starts to form into a ball.
- In a separate bowl, combine the pumpkin puree, milk, pumpkin pie spice, maple syrup, pinch of salt and collagen peptides, if desired. Whisk until smooth.
- Line a cupcake tin and evenly distribute the crust mixture, about one and a half tablespoons in each cupcake. Use your fingers to press the crust to an even layer.
- Evenly disperse the pumpkin pie filling among each cupcake, until the tins are about half way full.
- Top each with a pecan and place in the freezer for at least one hour. Makes 12 bites, two per serving.
Recipe Notes: These thaw quickly, so eat immediately when you take them out of the freezer!
Nutritional Facts:
Calories
350
Fat
25g
Saturated Fat
4.5g
Sodium
35g
Carbs
36g
Fiber
5g
Protein
4g
