Choc Chip and Pumpkin Pie Bites

We are always looking for new recipes and love it when we are thrown a challenge. We recently had a full day of business guests using HfH for their board meeting; and they are all vegetarian so, thinking caps on for some delicious catering.

This is one for the breakfast menu - served alongside a fruit packed smoothie, it's a great way to start the day. Really simple to make, and you can store in the fridge for a couple of days too. Full of protein, and if you substitute the oats it will also be gluten free. A winner that we will be adding to our repertoire.

Ingredients:

1 cup raw mixed nuts

3/4 cup rolled oats (gluten free if desired)

1/2 cup dates, pitted (about 6)

7 ounces pumpkin puree

1/2 teaspoon vanilla essence

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cloves

4 tablespoons raw pumpkin seeds

2 tablespoons chocolate chips

Method:

Add the almonds, oats, dates, pumpkin puree, vanilla essence, and spices to a food processor. Turn on until a choppy dough forms.
Add 2 tablespoons of the raw pumpkin seeds, and pulse until combined so the pumpkin seeds remain a little coarse. The dough will be slightly sticky.
In a small food processor or NutriBullet, quickly chop the remaining 2 tablespoons of pumpkins seeds with the chocolate chips — this only takes 1 second; you want it chopped, not powdery. Pour mixture into a small bowl.
Roll dough into 20 balls, roll each in the pumpkin seed and chocolate chip topping, and place on a baking tray with baking paper.
Refrigerate for at least 20 minutes to set. Store in an airtight container in the fridge.