THE BEST Pumpkin Banana Gingerbread Bites

Ingredients

For the pumpkin pie filling:

1/2 c pumpkin puree

1 Tbsp coconut sugar

1 ripe banana

1 Tbsp pure maple syrup

1 Tbsp dairy free milk, unsweetened

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp allspice

1/4 tsp salt

For the gingerbread cookie crust:

1/4 c melted and cooled coconut oil

8 dates, pitted and soaked in water for 5 minutes

1 Tbsp maple syrup

1 tsp vanilla extract

1 c oat flour

1 tsp ground ginger

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp allspice

1/4 tsp salt

For the topping:

Whipped coconut cream

Cinnamon

Directions

Preheat oven to 350 degrees.

For the Gingerbread Cookie Crust:

In a food processor, add in all ingredients and pulse until a mostly smooth texture is formed. Scoop a heaping teaspoon into each mini cupcake mold. Use your fingers to press it firmly into the bottom of the cups. Bake for five minutes.

Once done baking, if the crust puffs up, gently press down with a teaspoon while it’s still warm.

For the Pumpkin Pie Filling:

In a large bowl, whisk together all ingredients.

Spoon the filling into each mini gingerbread cookie crust. Smooth the filling out, by barely shaking the pan back and forth. Let it settle and add in more to fill them almost to the top of the crust.

Bake for 20 - 25 minutes or until the edges are firm and starting to brown.

Let the pumpkin pie bites cool on a cooling rack or place in the fridge for 30 minutes.

Option to top with dairy free whip cream and sprinkle of cinnamon.

Makes 24 mini bites.