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It’s pumpkin season!
Now, I’m not one to follow trends, but I definitely love me some pumpkins – namely, pumpkin pie. The flavor is unmistakably unique, and delightfully irresistible, but I often feel guilty when indulging in pumpkin pie. This is mostly because I end up eating way. too. much. You can forget about the guilt with these tasty treats though, as they are completely paleo, and free of added sugars.
A few years ago, I created the perfect paleo pumpkin pie, and while we still use that recipe to this day, sometimes I just want something that doesn’t require baking. It doesn’t help that, though the calendar says it’s fall, the weather has been sitting at a sweat-inducing 90F, so I still find myself opting to avoid the oven. Regardless of the weather, my body still knows it’s autumn, and the pumpkin cravings have begun. And, I suppose you’ve caught the bug too, considering you’re reading this blog post.
So, without further ado – let’s make some yum!
You will need:
- 14 pitted Medjool dates (I recommend this brand, who also has their own version of pumpkin-spiced date rolls – which are AMAZING)
- 2 cups filtered water
- 1/2 cup canned pumpkin – NOT pumpkin pie mix (I recommend this one)
- 1 cup walnuts (I recommend this one)
- 2 tbsp almond flour (I recommend this one)
- 2 tbsp raw honey (I recommend honey sourced local to you)
- 1/4 cup dried coconut flakes (I recommend this one)
- 1 tsp vanilla extract (I recommend this one)
- 1 tsp ground cinnamon (I recommend this one)
- 1/2 tsp ground ginger (I recommend this one)
- 1/2 tsp ground nutmeg (I recommend this one)
What to do:
- Bring water to a boil while removing pits from the dates, if you haven’t already.
- In a glass jar, add dates and boiling water. Allow to sit until softened, approximately 5 minutes.
- Once softened, strain water from dates.
- In a blender, pulse dates and walnuts until you reach a creamy consistency.
- Add pumpkin and blend again.
- Add almond flour, honey, coconut flakes, vanilla and spices, and blend until smooth.
- Using a spoon (or melon baller, like I did), scoop mixture onto a baking sheet covered with parchment paper.
- Freeze until ready to serve.
Until next time,