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Pumpkin Carrot Energy Bites

Course Snack
Author Liz Bissell

Ingredients

  • 3 large carrots, chopped
  • 3 dates, pitted and roughly chopped
  • ½ cup 100% pumpkin puree
  • 1 tbsp pure maple syrup
  • 3 tbsp ground flaxseed
  • ½ tsp vanilla extract
  • ¼ cup Gluten-free old-fashioned oats (can also use ¼ cup flour of choice and regular old-fashioned oats if you prefer)
  • ¼ tsp cinnamon
  • ¼ tsp cloves
  • 1 cup pecans, finely chopped

Instructions

  1. Pour oats into a food processor or blender and pulse until a fine powder. Pour into a small bowl and set aside.

  2. Add the carrots into the food processor and pulse until the carrots are finely minced. Add in the dates and half of the pumpkin puree. Blend into a paste.

  3. Add in the rest of the pumpkin puree, oat flour, maple syrup, flaxseed, vanilla extract, cinnamon, and cloves. Pulse until evenly combined.

  4. Place the chopped pecans into a medium bowl. Using a cookie scoop, form the dough into 1-2 inch balls and roll in the pecans to coat.

  5. Store in the refrigerator. Enjoy as a snack or mini dessert!