Pumpkin Spice Energy Bites (No Bake, Gluten-Free, Vegan)

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Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.
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I am well aware that the pumpkin spice phenomenon has gotten completely out of control, (I mean, what?!), but I still love the flavor of those warm spices combined together.

Pumpkin Spice Energy Bites (No Bake, Gluten-Free, Vegan)

These energy bites are an easy and quick way to get your pumpkin spice fix without having to turn on the oven or stove. They have only a handful of ingredients, most of which you probably already have in your kitchen if you’re accustomed to making gluten-free goodies. They don’t have a ton of added sugar, but they will satiate your sweet tooth after lunch or as a mid-afternoon pick-me-up.

Let pumpkin spice season commence!

Pumpkin Spice Energy Bites (No Bake, Gluten-Free, Vegan)

Pumpkin Spice Energy Bites (No Bake, Gluten-Free, Vegan)

Pumpkin Spice Energy Bites (No Bake, Gluten-Free, Vegan)

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients (12 bites)

  • 1/3 cup natural unsweetened cashew butter (peanut or almond butter may be substituted, but the mild flavor of cashew butter is preferred for this recipe)
  • 1/4 cup pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 2/3 cup old fashioned rolled oats, certified gluten-free if desired
  • 1/3 cup blanched almond flour, plus more if needed (for the batch photographed in this post, I used an additional 3 Tbsp)
  • 1 tsp pumpkin pie spice
  • optional add-ins: chocolate chips, dried cranberries, chopped nuts, etc.

Instructions

In a mixing bowl, add cashew butter, maple syrup, and vanilla extract; stir until fully combined.

Add in the rolled oats, almond flour (starting with 1/3 cup), and pumpkin pie spice; stir until fully combined. If mixture is super sticky, add more almond flour – one tablespoon at a time – until the dough is no longer sticky but still holds together.

Scoop out the dough using a cookie scoop or tablespoon measure, and roll into balls using the palms of your hands.

Place bites on a parchment paper-lined plate and chill in the fridge for at least one hour before transferring to an airtight container. Store in the fridge.

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