Pumpkin Kasha Energy Bites

Ingredients

• 21 Medjool Dates (pitted (about 3/4 lb with pits))
• 3/4 C Pumpkin Puree (6 3/4 oz)
• 1 1/2 tsp Vanilla Extract
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Ground Cloves
• 1/4 tsp Ground Ginger
• 1/4 tsp Sea Salt
• 1 C Oat Flour (gluten free or regular (see note*) (3 3/4 oz))
• 3/4 C Almond Meal or Flour (3 1/4 oz)
• 1/2 C Kasha (AKA uncooked buckwheat groats or roasted buckwheat kernals *see note, 3 3/4 oz)
• 3/4 C + 2 Tbs Chopped Pepitas (finely chopped for rolling in (see other options below) (5 oz))
• Hemp Seeds
• Cocoa Nibs
• Chopped Walnuts
• Mini Chocolate Chips

Instructions

1. 1

   In a food processor, process half of the following: pitted dates, pumpkin puree, extract, spices and salt. Process until a smooth paste is formed, stopping to scrape the sides down several times. Scoop out into a large mixing bowl. Process the remaining pitted dates, pumpkin puree, spices and salt as before then place it in the bowl with the other date/pumpkin date mixture.

2. 2

   To the date mixture stir in half of the following: oat flour, almond meal, and kasha (uncooked). Stir to incorporate, then add the remaining flour, meal and kasha. Stir to evenly distribute the ingredients.

3. 3

   Using a #40 scoop (or 1 Tbs + 1 tsp) scoop to portion all the bites. Place on a cutting board. At this point you can either place the bites in the fridge for 30 minuites to make them a bit easier to handle, or you can forge ahead (although its a bit stickier).

4. 4

   Place the chopped pepitas in a shallow dish or small plate.

5. 5

   Use your hands to roll individual bites into balls, then roll through the pepitas (or other optional covering) to cover each individual bite.

6. 6

   Place in a covered container. When stacking the bites, be sure to separate layers with a piece of parchment or wax paper. Refrigerate in a covered container for up to a week. They will firm up a bit in the fridge.