Vegan Mini Pumpkin Spice Bites

1. 1

   Combine pecans, walnuts, dates, 2 tablespoons coconut oil, and 1/2 teaspoon salt in the bowl of a food processor; process until all ingredients are finely ground. The pecan mixture should easily stick together when squeezed. Divide pecan mixture evenly among the cups of a 12-cup mini-muffin pan; press evenly along bottom and slightly up sides of muffin cups to form each pie's crust. Place in freezer while you prepare the filling.

2. 2

   Combine remaining 1/2 cup coconut oil, remaining 1/2 teaspoon salt, tofu, pumpkin, maple syrup, vanilla extract, and pumpkin pie spice in the bowl of a food processor; process 1 minute or until completely smooth. Pour mixture evenly into prepared crusts. Return to freezer; chill 2 hours or until set. Lift each pie out of the muffin cup gently wiggling out of tin with a butter knife; garnish with vegan whipped topping, cinnamon, and pecans, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.