I love bite-sized anything. I am convinced that smaller sized things just taste different. You could use this recipe to make a much larger cake/donut/brownie, but I wouldn’t like it as much as these cake bites/donut holes.
Why am I this way? I am not entirely sure. But, being this way is what led me to fall in love with this pumpkin popper recipe from Starlene at Gaps Diet Journey. Being bite sized isn’t the only reason I love the recipe, it is also incredibly satisfying and delicious and really does remind me of donut holes. I have made Starlene’s recipe countless times for myself and for friends and will continue to make it, but I wanted to create a less-indulgent and no bake version for a quick treat here and there.
These grain, dairy, and egg-free pumpkin cake bites/donut holes are perfect for the GAPS and auto-immune paleo (AIP) diets and can be whipped up in less than 5 minutes and enjoyed after a brief chilling period in the fridge (or right away if you’re impatient like moi). With a short list of wholesome ingredients, you don’t have to feel guilty about these little treats.
If you are like me and don’t need things to be super sweet to enjoy them, you could half the sweetener and have a very sensible and low-sugar snack. If you’re also like me and like to add hydrolyzed collagen to your foods for added nutrition, you could definitely add some to this recipe before you add the coconut flour ([I buy mine here|http://www.perfectsupplements.com/?Click=83292]). You may need to use a little less coconut flour because the collagen may dry the recipe up some, but you would be left with a nutritional powerhouse snack that would cover all of your macronutrients.
- 1 cup pumpkin puree
- 1/4 cup plus 1-2 teaspoons coconut flour
- 2 tablespoons coconut butter, melted
- 2 tablespoons honey or coconut sugar
- 1-2 teaspoons cinnamon (to taste, depends how much you love cinnamon)
- 1/2 teaspoon cinnamon and 1/2 teaspoon coconut sugar (optional, as coating)
- In a medium sized bowl, mix the pumpkin puree, 1-2 teaspoons of cinnamon, and 2 tablespoons of honey or coconut sugar with a fork or spoon.
- Add in the melted coconut butter and stir well.
- Add in the coconut flour, starting with 1/4 cup. Mix well and allow to sit for a minute or two to absorb the moisture. If you used coconut sugar you may need to add a touch more coconut flour to have a roll-able dough or it may be ready as is. If you used honey as your sweetener you will likely need to add 1-2 teaspoons more coconut flour.
- Roll the dough into your-choice sized balls (I did 8) and then roll in some extra cinnamon and coconut sugar if desired.
- Place in fridge for at least 1 hour before eating to achieve the best texture. Store in an air-tight container in the fridge for 4-5 days.
GAPS followers should use the honey option and not roll the balls in the extra coconut sugar. AIP followers can use any variations noted in the recipe.
Do you think bite-sized snacks taste better than their bigger-sized rivals (or is it just me)?
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