Pumpkin Pie Energy Bites

Pumpkin Pie Energy Bites

I have a weakness for two things. One is Pumpkin pie and Two is desserts in general.  That’s probably the reason why I got to weigh so much, because of it! So I have learned a few tricks of the trade, when I crave those fabulous desserts I sometimes treat myself with a healthy alternative.  With Christmas around the corner I definitely am having a harder time avoiding those fabulous treats. One of it being Pumpkin Pie oh how I love Pumpkin Pie. Do you have a favourite kind of Pie or are you a Cake person. Isn’t it funny how people are either a pie or cake person. Almost like your either a Ford or Chevy person. I for one am a FORD person, I have always ever since I was a little girl fell in love with the Mustang ’67 Fastback to be exact.  But anyways we’re not talking cars( silly me) we’re talking desserts. Which is far more important don’t you think.

I found this recipe on my Beachbody website and boy are they absolutely scrumptious a perfect alternative to the old fashioned version. It’s healthy and the best part is that it helps take that craving away. It’s funny that our minds will make it so hard to turn away a good treat, in fact you almost get so focused on wanting that, that it’s all you think about right?  That’s the good part with these little guys is that you can have them and cure that craving and you also don’t have to feel bad or guilty for blowing your nutrition or meal plan.  So I encourage you to give these a try, you won’t be disappointed.

Pumpkin Pie Energy Bites

Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings, 2 energy bites each


  • 1 cup pitted dates
  • Warm water
  • ½ cup raw pecan halves (or pecan pieces)
  • cup canned pumpkin puree
  • ¼ cup unsweetened coconut flakes , reserve small amount for garnish
  • 1 tsp . pure hazelnut extract (or pure maple extract)
  • 1 tsp . pure maple syrup
  • 2 tsp . pumpkin pie spice
  • 1 pinch sea salt (or Himalayan salt)


  1. Place dates in a medium bowl; cover with water. Let soak for 10 minutes. Drain. Set aside.
  2. Place pecans in food processor; pulse until finely ground.
  3. Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse until well mixed. Place in a medium bowl. Refrigerate, covered, for 30 minutes.
  4. Using clean hands, roll into tablespoon-sized balls; roll in reserved coconut (if desired).
  5. Store, refrigerated, in airtight container.

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