Two weeks into October and like clockwork, I’m deep down in a pumpkin-everything frenzy. I know, very odd considering it’s Spring here but I’m trying to get into the Halloween theme. And oh do I have a treat for you guys today. Long story short, I tried a pumpkin spice latte for the first time ever the other day. Starbucks down here in Australia just released them for the first time (I have no idea why they chose Springtime for this) and basically I hit the peak of my basicness.
The hot beverage certainly lived up to its hype but I’m not too sure if I’ll be ordering it again anytime soon thanks to a slightly shocking 420 calories and 40 g of sugar. I mean I may as well just down a cup of white sugar while I’m at it.
So I was casually browsing Pinterest one night and came across this recipe and KNEW I had to test it out. Introducing pumpkin spice latte bites. They taste just like the real thing minus the all the guilt. They’re vegan, gluten, dairy free and make a delicious snack. I’m a train wreck in the kitchen and even I call tell you, these are super easy to whip together and only take about 5 minutes. No baking involved either.
1 3/4 cups oat flour (can sub for rolled oats, oat bran or quick oats)
1/4 cup coconut flour (can sub for almond or extra oat flour)
2 T granulated sweetener of choice (I used coconut palm sugar)
1 T pumpkin pie spice (or a mix of cinnamon, nutmeg, allspice and a dash of ginger)
1/2 cup pumpkin puree
1 tsp vanilla extract
1/4 cup cashew butter (can sub for any nut butter)
1/4 cup brown rice syrup (can sub for any sticky sweetener)
1 tbsp + dairy free milk of choice
Cinnamon and granulated sweetener of choice, to coat bites in (optional)
P.s. I made a second batch after these (yes they were THAT good) and added chocolate chips which I highly recommend!
- In a large mixing bowl, combine the flour, sweetener, pumpkin pie spice and mix well.
- In a microwave safe bowl or stovetop, heat your nut butter with your sticky sweetener until combined. Mix in your vanilla extract. Pour your wet mixture and pumpkin to the dry mixture and mix well. Depending on consistency, either add dairy free milk of choice or extra flour until a firm texture is formed.
- Using your hands, form into small bite sized balls. Roll balls in optional cinnamon/sugar mixture and place on a baking tray or plate. Refrigerate for at least 10 minutes to firm up.