Written by Rebecca Published on in Snacks and Treats
These salted caramel pumpkin spice bites are no-bake, paleo, and completely AIP compliant! They also make a well balanced snack as they include both healthy fat and collagen protein!
It’s that time of year again, when everyone goes crazy over pumpkin! You didn’t think I’d let fall go by without getting in on the pumpkin craze, did you?
I’m a huge fan of autumn. Crisp cool air, colourful leaves, a warm tea and a pumpkin treat in hand, what’s not to love?
If you’ve been following me for awhile you know I’m also a huge fan of treat recipes that are simultaneouslyhealing like these Salted Caramel Pumpkin Spice Bites!
Why I Love This Recipe
Easy to make
Throw ingredients in a blender, blend and roll into balls. No baking required!
Well balanced snack
Includes healthy fat from the coconut oil, protein from the collagen, and resistant starch from the tigernut flour. All ingredients that will prevent blood sugar spikes!
Coconut fibre free
Coconut is a great substitute but it can also cause digestive upset in some sensitive folks. I know for myself I can only handle so much coconut fiber. So I’m loving that the only coconut product this recipe contains is coconut oil, which is usually well tolerated even in those who don’t tolerate the fiber.
Great for kids
These pumpkin spice bites are great as school snacks since they are completely nut free. Note: my kids preferred them without the flaked sea salt.
On the go snack
Make ahead, store in fridge and grab when you need a quick snack!
Yield: 12 servings
Prep Time:
5 minutes
Additional Time:
5 minutes
Total Time:
10 minutes
These salted caramel pumpkin spice bites are no-bake, paleo, and completely AIP compliant! They also make a well balanced snack as they include both healthy fat and collagen protein!
Ingredients
Instructions
- Place all ingredients in blender or food processor. I used the vitamix.
- Process until texture is sandy.
- Scoop by the tablespoon and form into balls. *If its too sticky to handle, pace in fridge for 20-30 minutes.
- Place balls on a parchment lined dish.
- Place flaked sea salt on top of balls.
- Refrigerate until firm. Approx 45-60 minutes.
- Enjoy!
Notes
Store in refrigerator in glass container.
Related
47 Comments
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October 4, 2017 at 9:05 pm ·Reply
These look awesome! I love the flavor mace gives.
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Rebecca
October 5, 2017 at 10:30 am ·Reply
Thanks Gretchen! While developing the recipe, I first left the mace out, but it was just missing something. I heart the flavour as well 🙂
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Diane
October 6, 2017 at 11:25 am ·Reply
Can I use something else besides tiger it flour?
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Rebecca
October 8, 2017 at 8:59 am ·Reply
I’ve only made the recipe with tigernut flour. However, I’m thinking coconut flour or banana flour may be a good substitute. You may have to adjust the amount slightly or add a bit more oil. Let me know how it turns out if you try!
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November 9, 2018 at 1:58 pm ·Reply
I am wondering about cassava flour but I don’t have much experience with it. I am looking up AIP recipes like crazy because my huband is going to do it for a while to see what might be giving him so many gut issues.
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Rebecca
November 12, 2018 at 12:40 pm ·Reply
hmm I wouldn’t use cassava flour in this recipe since I don’t think it would be good to eat raw. Good luck to your hubby on the transition to AIP. He’s so lucky to have a supportive partner 🙂
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November 12, 2018 at 1:49 pm
Thank you for letting me know! I’m so new to all the flours, its overwhelming!
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Kathy
October 6, 2017 at 7:29 pm ·Reply
I think I will try some ground nuts as a substitute for the tigernut flour.
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Rebecca
October 7, 2017 at 2:25 pm ·Reply
Of course, it should work great!
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Janice
October 6, 2017 at 8:04 pm ·Reply
I am allergic to coconut. Do you think I can replace that with anything?
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Rebecca
October 7, 2017 at 2:17 pm ·Reply
hmm I’ve only tried it with coconut oil. You could try avocado oil but my concern would be that it wouldn’t firm up as much as it does with the coconut oil, would still be tasty though. Maybe lard?
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Jessica
November 7, 2017 at 9:29 pm ·Reply
You could probably try tallow or lard.
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Rebecca
November 8, 2017 at 3:16 pm ·Reply
Worth a try!
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Tara
October 10, 2017 at 3:12 am ·Reply
Approximately how many collagen balls does this recipe yield?
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Rebecca
October 11, 2017 at 12:40 pm ·Reply
12 🙂 Thanks for asking, I will update the recipe to add!
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October 13, 2017 at 5:39 pm ·Reply
If I use great lakes collagen, would it be the red casn or green Can? There are 2 varieties.
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Rebecca
October 14, 2017 at 6:09 pm ·Reply
Green can! You want to use collagen not gelatin in this recipe. 🙂 I talk a little bit about the differences in this post: http://lichenpaleolovingaip.com/plantain-collagen-protein-pancakes-aippaleorefined-sugar-free/ if you’re interested.
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Carrie
October 15, 2017 at 6:11 pm ·Reply
Would Cassava Flour be an O.K. substitute for the Tiger Flour? Thanks!
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Rebecca
October 18, 2017 at 8:09 am ·Reply
Hi Carrie,
I have only tried tigernut flour in this recipe. I don’t think cassava would be a great substitute though. I would try coconut flour or banana flour instead.
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Amy
October 19, 2017 at 7:34 pm ·Reply
Should dates be soaked in hot water, I never use them so just want to make sure
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Rebecca
October 20, 2017 at 2:33 pm ·Reply
Not for this recipe! 🙂
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megan
October 22, 2017 at 4:19 pm ·Reply
these were DISGUSTING. They had a STRONG strong strong gelatin flavor, i used great laKES RED CAN… THEY r super dry and i just cant get over the gelatin flavor.. What a disappointment.
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Oh Megan, the recipe calls for collagen NOT gelatin. If using Great lakes, the GREEN can is collagen. I would never use gelatin in a no bake recipe. Gelatin is meant to use in warm liquids, in baking as gelatin eggs, or to make gummy/jello recipes (my fave is this one: http://lichenpaleolovingaip.com/strawberry-lemonade-gummies-aippaleorefined-sugar-free/) I hope you’re able to make these with collagen and if so, please let me know what you think then 🙂
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megan
October 22, 2017 at 9:29 pm ·Reply
after i made this comment i saw that you mentioned green can. sigh 🙁 when i looked at the can it said collagen on the label so i thought i was in the clear. Bummer. If i can get my hands on some collagen i’ll definitely try again 🙂
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Rebecca
October 23, 2017 at 5:47 pm ·Reply
I understand it can be confusing. I wrote a little about the difference of collagen and gelatin and I list the brands I trust in this post: http://lichenpaleolovingaip.com/plantain-collagen-protein-pancakes-aippaleorefined-sugar-free/ I use collagen often as you can probably tell with the all the collagen recipes I post! 🙂
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Polly
October 25, 2017 at 10:38 am ·Reply
Not a big fan of pumpkin spice – alternatives to use? Do you need the pumpkin for a particular reason?
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Rebecca
October 25, 2017 at 10:50 am ·Reply
You can omit the pumpkin, if you find it too dry, I would add a bit more coconut oil. As for changing the spices, totally up to you 🙂
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Diana
October 31, 2017 at 8:11 pm ·Reply
Can I substitude the medjool sates with something else?
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Rebecca
November 2, 2017 at 11:23 am ·Reply
I have only tried this recipe with Dates… perhaps prunes, raisins, or dried apricots? Let me know if you give it a try!
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lena
November 1, 2017 at 1:17 am ·Reply
Thanks, this is wonderful!!! Here are my substitutions of what I already had at home: roasted butternut squash, coconut flour, deglet noor dates, a little honey, some raw cocoa powder and vanilla — amazing flavor!
Unfortunately, my Ninja seems to have croaked in the middle of mixing this (( I finished with a simple hand-held mixer.-
Rebecca
November 2, 2017 at 11:25 am ·Reply
Oh no poor ninja! But glad you enjoyed them 🙂
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Amy
November 5, 2017 at 2:09 pm ·Reply
Sooooo delicious! Thank you for this recipe Rebecca! Your website and recipes are a boon as I navigate life with autoimmune conditions (including LS). I haven’t commented til now, and it’s well past time that I let you know how much I appreciate what you’re doing.
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Rebecca
November 8, 2017 at 3:14 pm ·Reply
Awe Amy, thank you so much! You made my day 🙂
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Wendy Lutz
March 12, 2018 at 10:31 am ·Reply
Any thoughts about how these would freeze? I am not sure if the pumpkin would go weird after freezing.
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Rebecca
March 12, 2018 at 11:08 am ·Reply
I haven’t tried it but I think they would freeze fine. I would allow to defrost in the fridge or at room temp.
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Jo Hammond
April 6, 2019 at 8:45 am ·Reply
Thanks so much for this recipe. These went down a treat. I think mine were a bit oily but now I have a feel for the mixture I will definitely try again.
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Rebecca
April 9, 2019 at 3:05 pm ·Reply
Oh so glad to hear you enjoyed them! 🙂
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Maddie
October 11, 2020 at 9:46 pm ·Reply
Hi Rebecca! I absolutely love this treat! I have them as part of my autoimmune protocal to add fat into my day.
I’m curious, would you happen to have a nutritional break down for this yummy goodness? I try to keep track of my macros and that info would be super helpful.
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Rebecca
October 14, 2020 at 4:27 pm ·Reply
Hi Maddie,
I plugged the recipe into the Carb Manager app, and it says each bite contains 9g Net carbs (12g total carbs), 10g fat, 4g protein. Hope this helps!
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Caitlin
March 15, 2021 at 8:42 pm ·Reply
These are delicious! Thanks for sharing 🙂
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Rebecca
March 19, 2021 at 2:08 pm ·Reply
oh so glad you enjoyed them! Thank you for commenting <3
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melissa
August 14, 2021 at 2:51 pm ·Reply
These were so good!!! They taste like little pumpkin pies, and I absolutely love them!
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Rebecca
August 19, 2021 at 7:57 pm ·Reply
Woohoo! SO happy you enjoyed them! 🙂
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Heather
October 16, 2021 at 12:40 am ·Reply
Have been doing AIP for about three weeks now and I can’t tell you enough how much better I feel and I LOVE your recipes! I was craving something sweet tonight and happened to have all the ingredients! These are AMAZING!!!! I topped mine with a tiny bit of unsweetened shredded coconut in addition to the flaky sea salt and they are just delicious! I was afraid that the “sugar/sweetness” would trigger food cravings (struggle with that a tiny bit) but I think the addition of the collagen and coconut oil offset any desire to binge because they are so satiating. Thanks again and I can’t wait to explore more of your recipes. I’ve dabbled with paleo for a long time but never felt all that great. AIP has been a life changer and I’m excited to start slowly reintroducing to see what works and what doesn’t.
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Rebecca
November 1, 2021 at 4:47 pm ·Reply
Woohoo! So happy these were the perfect snack for you! I haven’t made them in awhile but I love your idea of the shredded coconut topping, I just may have to give it a go 🙂 Also YAY for feeling better with AIP, that’s amazing!
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Christine
July 25, 2022 at 2:29 pm ·Reply
I can’t wait to try these and your other recipes too! My AIP journey has just started, glad I found you!
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Rebecca
July 25, 2022 at 2:51 pm ·Reply
Oh yay I hope you enjoy the recipes! Thank you so much for commenting 🙂
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About Me
Rebecca Boucher
Hi! I’m Rebecca, a Registered Holistic Nutritionist and recipe developer! I was diagnosed with lichen sclerosis in 2006 when I was 21 years old. I felt deeply that healing was not going to come in the form of steroid creams and ointments, so I looked to natural health care. I always considered myself a healthy eater, and spent years experimenting with nutrition and different diet plans. However, I finally felt I was on the true road to health and healing once I started the paleo autoimmune protocol!
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