skip to Main Content

Our next D.TOX class starts on February 17. Register here| Submit your D.TOX success story. | Questions? Ask a Coach.

VeganGluten FreeDairy Free

Prep Time: 10 minutes | Total Time: 30 minutes
Servings: 21 | Calories: 107 | Sugar: 5g | Fat: 8g | Carbs: 9g | Fiber: 3g | Protein: 2g

INGREDIENTS

  • 1 cup pecans
  • 1 cup almonds
  • ½ cup shredded coconut, unsweetened
  • ½ cup gluten-free oats
  • 1 Tbsp. pumpkin pie spice
  • ½ tsp sea salt
  • 5 Medjool dates, pitted
  • ½ Tbsp. vanilla extract
  • ½ cup pumpkin pie puree

METHOD

  1. Place the nuts, coconut, pumpkin pie spice and salt in the base of a food processor and pulse until well combined.
  2. Add dates, vanilla and pumpkin, and pulse until well combined.
  3. Roll into balls and place on a 9×13 cookie sheet.
  4. Allow to firm up in the refrigerator for 20–30 minutes before transferring to a storage container.
Back To Top