HEALTHY PUMPKIN SPICE LATTE BITES (Gluten Free, refined sugar free, Vegan)
This year I’m really embracing all things pumpkin spice things, expect the lattes because oh my god that is just pure sugar.
To be honest, it has taken me a few years of living in Boston to really embrace this trend and just roll with it, and everything (expect the Starbucks lattes) is delicious. I wanted to make a healthier option to snack on, instead of those damn delicious vegan donuts from Union Square Donuts (I could eat them everyday!), that it was equally good and easy to make.
These Pumpkin Spice bites take only about five minutes to put together, and you can sub pretty much every ingredient. I decided to go with a gluten free and refined free option, because I am avoiding gluten at the moment, but feel free to use oat flour, and white sugar. It might change the taste a bit, but they will be equally good.
These version of healthy Pumpkin Spice bites are soft, doughy and remind me of a pumpkin spiced cake in terms of texture! . Not only are these bites healthy, they are also suitable for kids and well, everyone!
My favorite way to eat these are straight from the fridge or even better, the freezer- Simply thaw for about 10 minutes and biting into it is like…..Well, make them and you’ll see.
HEALTHY PUMPKIN SPICE LATTE BITES
1 3/4 cups almond flour (can sub for oat flour)
1/4 cup coconut flour (can sub oat flour)
2 tablespoons of coconut sugar
2 scoops Turmeric chai blend of Terra Origin or pumpkin pie spice (or a mix of cinnamon, nutmeg, allspice and a dash of ginger)
1/2 cup pumpkin puree
1 tsp vanilla extract
1/4 cup peanut butter (can sub for any nut butter)
1/4 cup maple syrup
1 T + dairy free milk of choice*
Cinnamon and coconut sugar, to coat bites in (optional)
In a large mixing bowl, combine the flour, sweetener, Turmeric chai blend (or pumpkin pie spice) and mix well.
In a microwave safe bowl or stovetop, heat the peanut butter with the maple syrup until combined. Mix in the vanilla extract. Slowly pour the wet mixture and pumpkin to the dry mixture and mix well. Depending on consistency, either add dairy free milk of choice or extra flour until a firm texture is formed. I didn’t need any extras, it was fine just like that.
Using your hands, form into small bite sized balls. Roll balls in optional cinnamon/coconut sugar mixture and place on a baking tray or plate. Refrigerate for at least 10 minutes to firm up.