Easy No-Bake Dessert

No-bake Pumpkin Pecan Pie Bites - Julie Culpepper

Ingredient List

INGREDIENTS

• 1 1/2 cups raw pecan pieces
• 3/4 cup pitted Medjool dates (about 7 dates), soaked in hot water for 10 minutes
• 1 pinch pink salt
• 1/3 cup pumpkin puree
• 1/3 cup full-fat coconut milk or pecan milk
• 1 teaspoon pumpkin spice
• 1 teaspoon pumpkin spice
• 1/4 cup maple syrup
• 1 scoop collagen peptides (optional)
• 12 raw pecan halves, for topping

INSTRUCTIONS

1. In a food processor, process pecan pieces, drained dates, and salt until combined and "dough" starts to form into a ball.

1. In a bowl, combine pumpkin puree, coconut milk, pumpkin spice, maple syrup, pink salt and collagen peptides, if desired. Whisk until smooth.

1. Line the Cupcake tin evenly distribute the crust mixture, about 1 1/2 tablespoons in each cupcake opening. Use your fingers to press the crust into an even layer.
2. Evenly disperse pumpkin pie filling among openings until the tins are about half full.
3. Top each with one pecan half and place in the freezer for at least one hour.