More About Vegan Mini Pumpkin Spice Bites
PREP TIME 20min
COOK TIME 2hr 20min
SERVES 12
INGEDRIENTS
¾ cup pecan halves, plus more for garnish, if desired
¾ cup walnuts
¾ cup dates
½ cup plus 2 Tbsp. melted coconut oil, divided
1 teaspoon kosher salt, divided
1 teaspoon ground cinnamon, plus more for garnish, if desired
4 ounces silken tofu
½ cup canned pumpkin puree
⅓ cup maple syrup
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
Vegan whipped topping, for serving (optional)
DIRECTIONS
1 Combine pecans, walnuts, dates, 2 tablespoons coconut oil, and ½ teaspoon salt in the bowl of a food processor; process until all ingredients are finely ground. The pecan mixture should easily stick together when squeezed. Divide pecan mixture evenly among the cups of a 12-cup mini-muffin pan; press evenly along bottom and slightly up sides of muffin cups to form each pie’s crust. Place in freezer while you prepare the filling.
2 Combine remaining 1/2 cup coconut oil, remaining ½ teaspoon salt, tofu, pumpkin, maple syrup, vanilla extract, and pumpkin pie spice in the bowl of a food processor; process 1 minute or until completely smooth. Pour mixture evenly into prepared crusts. Return to freezer; chill 2 hours or until set. Lift each pie out of the muffin cup gently wiggling out of tin with a butter knife; garnish with vegan whipped topping, cinnamon, and pecans, if desired.
COOK TIME 2hr 20min
SERVES 12
INGEDRIENTS
¾ cup pecan halves, plus more for garnish, if desired
¾ cup walnuts
¾ cup dates
½ cup plus 2 Tbsp. melted coconut oil, divided
1 teaspoon kosher salt, divided
1 teaspoon ground cinnamon, plus more for garnish, if desired
4 ounces silken tofu
½ cup canned pumpkin puree
⅓ cup maple syrup
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
Vegan whipped topping, for serving (optional)
DIRECTIONS
1 Combine pecans, walnuts, dates, 2 tablespoons coconut oil, and ½ teaspoon salt in the bowl of a food processor; process until all ingredients are finely ground. The pecan mixture should easily stick together when squeezed. Divide pecan mixture evenly among the cups of a 12-cup mini-muffin pan; press evenly along bottom and slightly up sides of muffin cups to form each pie’s crust. Place in freezer while you prepare the filling.
2 Combine remaining 1/2 cup coconut oil, remaining ½ teaspoon salt, tofu, pumpkin, maple syrup, vanilla extract, and pumpkin pie spice in the bowl of a food processor; process 1 minute or until completely smooth. Pour mixture evenly into prepared crusts. Return to freezer; chill 2 hours or until set. Lift each pie out of the muffin cup gently wiggling out of tin with a butter knife; garnish with vegan whipped topping, cinnamon, and pecans, if desired.
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