- 1 cup medjool dates, pitted (approx. 9 dates/ 125 g); see note
- 1 1/2 cups pecans, divided
- 1/2 cup + 1 tbsp pumpkin puree
- 1 cup quick oats
- 2 tbsp chia seeds
- 1 tsp pumpkin pie spice
- 3/4 tsp sea salt
- Toast the pecans, either in a 350 degree oven or in a dry skillet over medium heat until fragrant (about 8 minutes in the oven; 3 minutes on the stovetop).
- Place 1/2 cup of the toasted pecans in a food processor and pulse until very coarsely ground. Transfer to a shallow bowl or plate and set aside (you will roll the bites in this later). Place the remaining 1 cup of pecans in the food processor along with the dates and pumpkin puree. Process until the pecans and dates are broken down and the mixture is smooth and creamy, periodically scraping down the sides of the bowl if necessary. Add the oats, chia seeds, pumpkin pie spice and sea salt. Process until the mixture comes together to form a sticky dough. Test dough by rolling a bit in your palms — the dough is ready if it holds its shape.
- Using a cookie scoop or simply your hands, form dough into 1 inch balls. Roll each ball in the reserved ground pecans, pressing down lightly to encourage it to stick. Enjoy from the refrigerator or freezer.
If your dates are particularly dry, soak in boiling water for 5 minutes to rehydrate them a bit. The consistency of the dough may vary slightly depending on the moisture of your dates. If the dough seems a bit dry, try adding 1 tbsp of the soaking water from the dates; if it seems a bit wet, add in another tbsp of oats.