Pumpkin Freezer Bites
Recipe type: Dessert
Serves: 18
- ½ c. Pumpkin Puree
- ½ c. Sunflower Seed Butter - unsweetend & salt free
- 2 tsp. Natural Maple Syrup
- ⅓ c. Unsweetened Shredded Coconut
- In a large bowl, using a spoon, mix the sunflower seed butter and pumpkin puree until well combined.
- Add the maple syrup and mix in as well.
- Add the shredded coconut and mix until well distributed throughout.
- Place parchment paper on top of a plate or cookie sheet.
- Using a cookie scooper, place ½ scoopfuls of the mix onto the parchment paper.
- Sprinkle a little bit more shredded coconut on top of each scoop.
- Place into the freezer for at least an hour to harden.
- Enjoy!
For leftovers: Store in a plastic container lined with parchment paper and keep in freezer.
Sunflower Seed Butter: I use the brand Once Again Organic
Serving size: 1 Calories: 71.6 Fat: 6.3 g Carbohydrates: 4.7 g Sugar: 1.9 g Sodium: 1.2 mg Fiber: 1.7 g Protein: 2 g Cholesterol: 0
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/pumpkin-freezer-bites/
3.5.3226