November 19, 2018

Ingredients:
  • 1 Pumpkin Spice Cali’flour Crust (thawed)
  • 1 15 oz can of pumpkin puree
  • 1 T maple syrup
  • A pinch each of ground cinnamon, nutmeg, clove and ground ginger or use pumpkin spice
  • ¼ c sugar 
  • ¼ c raw unsalted cashew nut butter (room temp)
  • ½ t vanilla extract
  • 1 T brown sugar
  • ½ c of pecans (some left whole and the remaining chopped)

**swap in monk-fruit, xylitol, swerve, or stevia for low carb sweetener options 

Prepare Crusts:
Preheat oven to 350. Using a cookie cutter knife to cut Cali’flour crust to fit the cup base of a mini muffin tin. Line pan with cutouts. Place in the oven to bake for 5 min. Remove and let rest in the muffin pan.

Assemble Bites:
Mix all ingredients except pecans together. Toss pecans with maple syrup and brown sugar to lightly coat. Add filling to the crusts, then top with one pecan half and a sprinkle of chopped pecans to each. Return to oven to bake for 10 min or until pumpkin sets. Remove and let rest. Use a knife to remove from muffin tin. Serve and enjoy!

 




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