So it’s technically Autumn but it’s not quite cold in a lot places yet, so these pumpkin freezer bites are perfect to get your Fall-pumpkin-fix in and keep you cool at the same time. They are full of protein, low in sugar, easy to make, and last a while (if you don’t eat them all!) since they are kept in the freezer. It’s a great “less-guilty” dessert to keep your healthy body on track.
Pumpkin Freezer Bites
Recipe type: Dessert
Serves: 18
Ingredients
- ½ c. Pumpkin Puree
- ½ c. Sunflower Seed Butter - unsweetend & salt free
- 2 tsp. Natural Maple Syrup
- ⅓ c. Unsweetened Shredded Coconut
Instructions
- 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!
Notes
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
Sunflower Seed Butter: I use the brand Once Again Organic
Nutrition Information
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
Gladys McNamee says
How much peanut butter do you use. It is not listed on the ingredients
lmk says
Hi Gladys, this recipe actually uses sunflower butter. Not sure why the one smaller title had peanut butter in it, so I fixed that. However, I have made these with peanut butter instead of sunflower butter and they come out really great as well. So you can choose whichever one you like!