No Bake Pumpkin Sunflower Butter Bites {Paleo & Vegan}

These no bake pumpkin sunflower butter bites are everything you crave in a quick, sweet, filling snack! They have just 5 ingredients and are super easy to make all in one bowl. They’re paleo with a vegan option and nut free, plus you can add raisins or dried cranberries depending on your mood.

I’m so excited to finally be sharing these tasty little bites, since I’ve been eating them pretty much every day for 2 weeks I think!  Isn’t it awesome when you come across something that just works so well, tastes so good and is insanely easy to make?

Although these bites contain a good amount of pumpkin puree, the sunflower butter really wins here flavor wise, although the pumpkin contributes to a creamy dreamy texture that has a real smooth cookie dough quality to it.

They’re healthy and kid friendly, too.  And by kid friendly I mean that kids will actually ask to have them as if they’re a junk food treat or a privilege.  And, also, that they sort of remind me of play dough, although only by feel.  Not flavor of course – these are SO much tastier than play doh.  Even the fake cupcake play doh.  Don’t tell me you’ve never tried it.

So, I’m in the process of looking back on old recipe posts and trying to either 1) take new, better pictures of them or 2) edit the so-so pictures to make them more presentable to do the recipe justice.

It’s sad when a really good recipe has an owner like me who couldn’t translate its dee-lish-ousness onto the screen.  Plus, nobody pins food that looks like it’s already been eaten (unless it’s the perfect staged bite.) And, let’s be real – I want my food on Pinterest!  I might be super slow and just realizing this, but I think I get it now.

Needless to say, this has been time consuming as heck.  I’m basically in a cook, photograph, eat, edit mode lately, on top of everything else I need to do.  When I set my mind on something I can be very impulsive and impatient, which is one reason I suck at photography to begin with.

I have a long ways to go to get where I want to be in this area (and every other area, but that’s like 5 other posts) but I’m happy that I’m taking steps to get there and taking my recipe creation more seriously.  I used to throw things together, snap an iPhone picture and post about it.

Those were the days…when blogging was truly a hobby.  Now, I want to feel good about people SEEING my blog and actually finding the food to appear appetizing.

Isn’t it interesting to look back on a blog and see your own growth, almost reliving it, with the knowledge of what comes next?  It’s funny that while the parts of my life that feed the TOPICS of this blog – running and the paleo diet – have basically remained constant, I’ve watched many other things change as time has gone by.

Now don’t tell me that’s too heavy for a Pumpkin Sunflower Butter Bites recipe post!  One of the beautiful parts of blogging (and writing in general) is how you never know when you’ll be hit with your own truth while writing a random post!

Pumpkin Sunflower Butter Bites {Paleo & Vegan}

No Bake Pumpkin Sunflower Butter Bites {Paleo & Vegan Option}

These no bake pumpkin sunflower butter bites are everything you crave in a quick, sweet, filling snack! They have just 5 ingredients and are super easy to make all in one bowl. They're paleo with a vegan option and nut free, plus you can add raisins or dried cranberries depending on your mood.

Author: Michele

Prep Time: 10 minutes

Total Time: 10 minutes

Course: Snack/Treat

Cuisine: Paleo with vegan option

Servings: 12 -18 bites

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2.55 from 11 votes

Ingredients

• 2/3 cup pumpkin puree canned or homemade
• 2/3 cup sunflower seed butter*
• 3 tbsp raw honey - use pure maple syrup for vegan*
• 1/4 cup + 3-4 tbsp coconut flour
• Pinch salt
• Chopped dried cranberries or raisins

Instructions

1. In a medium bowl, combine the pumpkin, sunflower seed butter and honey or maple syrup and mix well until very smooth
2. Add 1/4 cup of the coconut flour and mix, once combined, add a tbsp more at a time, slowly, until you get the consistency of a dough thick enough to roll into balls - do not go over 1/2 cup coconut flour total (I used 1/4 cup + 3 tbsp.)
3. Stir in the chopped raisins or cranberries, roll into small balls and refrigerate to let them firm up a bit.
4. Enjoy! Store leftovers in the refrigerator for up to one week.

Recipe Notes

* You can use any smooth nut butter of your choice, or a combination, if sunflower butter isn't your thing 🙂

* If you use maple syrup instead of honey, you will likely need that extra tbsp of coconut flour, but add slowly to get the right consistency.

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If you have a blog, how do you feel looking back at old posts?  

What was your biggest “ah-ha!” moment in blogging?

Do you vote dried cranberries or raisins?