Elizabeth Finch
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Pumpkin Bliss Bites

Posted by on Dec 5, 2017 in Dairy Free, Featured, Gluten Free, Healthy Snacks, Recipes, Sweet Treats, Vegetarian | 0 comments

Elizabeth Finch


Healthy homemade snacks are my jam.

I love snacking on yummy bites like these myself, and I also love sneaking healthy raw nuts and seeds into my daughters’ diets. Making little raw bites like these are a perfect way to do it. I’ve almost always got a batch made up in my fridge for grab and go snacking.

These bites are beyond simple to make and shouldn’t take you long at all. Your food processor does most of the work. And, you only need a few ingredients to make them.

These bites are full of good fats from the raw nuts. Healthy sources of fat help you stay fuller for longer, they keep you satisfied, they support a healthy metabolism, and they make your hair shiny and your skin luminous.

These bites have fiber from the oats and flaxseed. Fiber is also important for keeping you full, and to keep things running well with your digestive system.

I love one of these bites as a healthier after-dinner treat, too. 

You’re going to love them!

Pumpkin Bliss Bites

Makes about 12 bites


  • 3/4 cup of almonds
  • 1/2 cup of brazil nuts
  • 1/3 cup of old fashioned rolled oats (I like Bob’s Red Mill)
  • 2 tablespoons of ground flaxseed
  • 1/4 cup of boxed or canned pumpkin
  • 2 tablespoons of pure maple syrup
  • 1/2 teaspoon of pumpkin pie spice
  • Little (or big) shake of cinnamon
  • 1/2 teaspoon of vanilla extract
  • Pinch of sea salt
  • About 1/3 cup of shredded coconut to roll in (optional)


  1. Add everything but the shredded coconut to a food processor and pulse until the nuts are chopped and everything is mixed well. Do not over process — you want to keep some of the chunks of nuts for texture.
  2. Place the shredded coconut in a small bowl. Taking about 1 tablespoon of the mixture at a time, roll each bite into uniform sized balls, and then roll each bite in the coconut, covering completely.
  3. Place the bites on a parchment paper lined plate. Allow to set up in the refrigerator for 30 minutes before serving. Store the remaining bites in a covered container in the refrigerator for about a week.

Note: Use any nuts in place of the almonds and brazil nuts in this recipe. Cashews, pecans, hazelnuts, or any other nut would work well as a substitute. 

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