These Pumpkin Pecan LaraBITES are my interpretation of the Pumpkin Spice Larabar. When a friend gave me one to try (knowing that I am a pumpkin ADDICT), it was love at first bite! ha ha Immediately, my instinct was to switch out the peanuts in the original for pecans. I mean, pumpkin and pecans just GO together…right?

Also, some of the ingredients would have been challenging for you (and me) to find, and I like to make things easy and accessible so you will actually try my recipes.

They look scrumptious, don’t they? And let me clarify, these are NO-BAKE treats. That’s right, they are ready to eat immediately 🙂

So the first thing I had to change was the brown rice flour. I made my own! It’s soooo easy, you will wonder why you didn’t do this sooner. Or maybe that was me wondering 🙂 I bought brown rice and put it in my spice grinder. Go easy so it doesn’t heat up too much. Short pulses are best. And just like that…you have brown rice FLOUR. My new ‘go to’ for brown rice flour.

To that, I needed some almond meal (flour). It’s sold both ways. Almond meal is just like it sounds. Coarser. Almond flour is finer like real flour. But man is it expensive! And it can go rancid quickly so it must be stored in the freezer or fridge. And used within a reasonable amount of time. That’s just too much work for me.

I had found these lightly salted canned roasted almonds and popped them in the food processor. They were on sale and much less expensive. They grind very easily into a flour. Poof! Almond flour. So far this little experiment was going very well. The little chunks you see are pecan pieces. You could certainly buy full-sized pecans, but again…expensive. The pieces were on sale in little bags in the baking aisle. Score! Oh, and put them in last so they retain some of their shape and texture.

Add the dates, pumpkin puree and spices. Puree until it comes together in a ball (much like dough would). Don’t overprocess to the point where you don’t see the nuts. You want some texture to remain. Taste for flavor. Add agave syrup to taste.

I used a small ice cream scoop to form these little bites. They didn’t stick at all. After making these, remember that there are no preservatives so they should be eaten within a few days and kept refrigerated.

You could form these into any shape, such as squares and wrap them like caramel candies with parchment. This recipe made about ten 1-1/2″ inch bites. If forming into bars, you’ll want to refrigerate for at least two hours before cutting so they retain their shape.

Enjoy! 🙂

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Print Pin 0 from 0 votes Pumpkin Pecan LaraBITES {Vegan} Author Veg Life Staff Ingredients Serves: ten 1-1/2" bites

3/4 C Dates

3/4 C Almond Meal/Flour use 3/4 C of lightly salted almonds in a food processor

2 Tbl uncooked Brown Rice processed in a spice grinder until flour-like consistency

1/4 C Pecans chopped

2 Tbl Pure Pumpkin Puree (NOT pumpkin pie filling

Agave Syrup to taste

3/4 tsp Cinnamon

1/8 tsp Nutmeg

1/8 tsp Allspice

1/8 tsp Ginger Instructions In a spice grinder, add 2 Tbl of uncooked brown rice. Process until flour-like consistency.

In the bowl of a food processor, add the almond and process until a coarse meal is achieved.

Add the rice flour to the processor along with the chopped pecans.

Add the dates, pumpkin puree and spices.

Process until it comes together much like dough would.

Taste for flavor. If you'd like, add some agave syrup for sweetness. Keep in mind, adding too much may change the consistency. If it loosens too much, add more dates.

Adjust seasoning.

Scoop into bites or whatever shape you wish.

Keep refrigerated and serve within a few days.

