Bob Harper’s Pumpkin Pie Protein Bites
Rach Can Explain Why She Doesn't Wear Her Original Engagement + …
At-Home Resistance Band Workout That Mimics Gym Exercise Machine…
How To Make Crab Fra Diavolo and Spaghetti | Rachael Ray
Save vs. Splurge: Trendy Loungewear For 2021
How To Make Cheesy Butternut, Kale and Cauliflower Bake | Health…
Interview Advice For Older Candidates Looking For a Job During C…
How To Make Simple Fish and Tomato Stew | Rachael Ray
How To Make Rach's Spanakopi-tata | Greek-Inspired Frittata | Br…
Are Broth & Stock Interchangeable? | Q & Ray + J
Shark Tank’s Daymond John On Nailing a Job Interview + Rachael's…
Ingredients
- 1/2 cup pecans
- 1/4 cup pepitas (raw pumpkin seeds)
- 1 cup Medjool dates, pitted and soaked in water for 10 minutes
- 1/3 cup canned pumpkin purée (not pumpkin pie filling)
- 1/4 cup unsweetened coconut flakes or finely ground coconut, plus extra for coating
- 2 teaspoons pumpkin pie spice
- 1/4 cup egg-white protein powder
- Pinch of salt
Yield
Serves: 24-26 bites
Preparation
Add pecans and pepitas to the bowl of a food processor and pulse until ground. Add soaked dates, pumpkin purée, coconut, pumpkin pie spice, protein powder and salt, and pulse until the mixture comes together in a ball. Remove with a spatula and place in a bowl; chill for 20-25 minutes.
Once chilled, use a 1-inch scoop to scoop the mixture into a plate of coconut flakes. Roll the pumpkin pie protein bites in coconut flakes and serve.
