I’m back with another pumpkin recipe today. I just can’t stop making foods with pumpkin. It’s one of my favorite ingredients! It’s always a plus when something you love is healthy too. I adapted these from a favorite “cookie dough” ball recipe that’s made with cashews, oatmeal, and coconut. I just added some pumpkin for a little fall flavor. These pumpkin coconut cashew bites are full of healthy fat, protein, and fiber, which makes them the perfect snack in my book. I keep ours in the freezer and pull one or two out in the afternoon when I need a pick-me-up. They are just slightly sweet so if you are wanting them for more of a “treat” I’d suggest upping the amount of honey and adding in more chocolate. I wanted them to be more of a heathy snack so I kept the honey and chocolate to a minimum. But they are still delicious as is.
- 1 cup raw cashews
- 1 cup unsweetened shredded coconut
- 1 cup old fashioned oatmeal
- 3½ T coconut oil, melted
- ¾ cup canned pumpkin
- ¼ cup + 1 T honey (or more if you want them a little sweeter)
- 1½ tsp vanilla
- ½ tsp pumpkin pie spice
- ¼ heaping cup dark chocolate chips or chunks
- Place the cashews, coconut, and oatmeal in a food processor (or blender) and mix until well combined and broken down.
- Add the rest of the ingredients except the chocolate chips and process until everything is mixed well.
- Add in the chocolate and pulse a few times.
- Scoop the mixture out by the tablespoonful and roll into a ball. I use my cookie scooper for this and it works really well.
- Place the balls on a wax paper or parchment paper lined cookie sheet and set in the fridge or freezer to harden.
- Store in the fridge for up to a week or the freezer for three months.
And if you need some ideas for your leftover pumpkin, try these Overnight Whole Wheat Oatmeal Pumpkin Pancakes or Homemade Pumpkin Ice Cream with Maple Roasted Pecans!