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Pumpkin Cake Bites
These bites taste just like cake and are vegan, gluten-free and low glycemic!
Prep Time
30
minutes
minutes
Setting Time
30
minutes
minutes
Total Time
30
minutes
minutes
Ingredients
Dry Ingredients:
1 1/2
cups
dessicated coconut
1
cup
raw almonds
1/2
cup
raw walnuts
1/2
cup
coconut sugar
powdered
1/4
cup
golden flax seed
ground
1
tbsp
mesquite powder
optional
1
tsp
pumpkin spice
1/2
tsp
cinnamon
1/8
tsp
high mineral salt
Wet Ingredients:
1/4
cup
irish moss paste
1/4
cup
cooked pumpkin puree
fresh or canned
2
tbsp
coconut oil
melted
1
tsp
vanilla
extract
4
drops
liquid stevia
Instructions
Process dry ingredients in a food processor until a flour forms.
Add wet ingredients except irish moss paste and process until combined.
Add irish moss paste and process until a dough forms.
Place batter in a bowl, roll into balls and roll in fine shredded coconut.
Set in fridge for 1/2 hour and enjoy!
Notes
Storage: Refrigerator for 1 week or freezer for 1 month.
Recipe for Irish Moss Paste
here
.
Recipe for homemade pumpkin spice
here
.