Monday, October 21, 2013

Raw Pumpkin Stuffed Cinnamon Spice Bites

Pumpkin Stuffed Cinnamon Spice Bites - This recipe is perfect for the fall - make a big batch and keep for when you get that craving for something sweet.

1 cup chickpeas, drained and rinsed (preferably with the skins peeled first)
1/4 cup pumpkin puree
2 tbsp cold rolled organic oats
1 tbsp raw, organic almond butter
1 tbsp + 1 tsp raw, vegan coconut nectar
1/2 tsp organic vanilla extract
1/2 tsp raw, organic cinnamon powder
1/2 tsp pumpkin pie spice
pinch of nutmeg and cloves
1/4 tsp celtic sea salt

Place all ingredients in a food processor and puree until smooth and fully mixed. Store in the refrigerator.

Outside (Dough Mixture):

1/4 cup raw, organic cashews
1/4 cup raw organic almonds
1/2 cup cold rolled organic oats
2 tbsp sprouted ground golden flax powder
1/4 tsp pumpkin pie spice
Dash of raw, organic cinnamon & salt
3 raw, organic dates, pitted & chopped
2 tbsp pumpkin puree
2 tbsp pure maple syrup

Place nuts and oats in a food processor and process until finely ground. Add remaining ingredients and process until you get a thick, sticky mixture.

To assemble the balls, take a heaping teaspoon of the dough mixture & press it as flat and thin as possible in the palm of your hand . Place about a ½ teaspoon of the filling mixture in the middle, then close the dough around the filling, pinching it closed. Press the ball together to enclose the filling, then roll it around in your hands to make it a round shape.
Repeat until the dough mixture is used up. Store balls in the fridge. Makes about 20 balls.


Anonymous said...

What an intriguing recipe! I'd love to try it, but have some questions first: are the chic peas in this recipe raw? And if they are raw, are they soaked or just left dry? Same question for the pumpkin puree - is that also raw? Is anything done to the pumpkin first? Or do you just cut up some raw pumpkin, peel off the skin and throw it (by itself) into the blender?

Rawsome Gal said...

Hey can use raw chickpeas if you'd like. We sell the dry ones you can soak & sprout if you'd like the recipe to be truly raw. You would need to soak them first to make them soft for this recipe. You can also use the canned ones if you're short on time. The pumpkin puree can either be from a can or try buying a pumpkin from the store, cubing it and making your own puree - it is the season to find a good one :). There are tutorials online of how to make your own pumpkin puree if you wanna go that route. Let us know how they turn out and please do not hesitate to contact me if you have any other questions :). My email is