Vegan Pumpkin Cake Bites

Pumpkin spiced and delicious, these bites are actually a favorite of ours as a quick energy source during intense activity. Easy to store and eat during long runs or cycles they make the perfect intra-activity fuel.

Just don't expect them to last long in-between if left out!


Prep Time: 30 mins

Total Time: 30 mins

Course: Dessert / Snack

Servings: 15 balls

 Pumpkin Cake Bites




  • 1/4 cup / 40g golden flax seed ground
  • 1/2 cup / 90g coconut sugar powdered
  • cup / 140g raw almonds
  • 1/2 cup / 60g raw walnuts
  • 1 1/2 cups / 150g dessicated coconut
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1/8 tsp high mineral salt
  • 1 tbsp mesquite powder optional
  • 1/4 cup / 60g Irish Sea Moss Gel
  • 1/4 cup / 60g cooked pumpkin puree fresh or canned
  • tbsp coconut oil melted
  • tsp vanilla extract
  • 4 drops liquid stevia 


    • Process dry ingredients in a food processor until a flour forms. 

    • Add wet ingredients except irish moss gel and process until combined. 

    • Add irish moss gel and process until a dough forms. 

    • Place batter in a bowl, roll into balls and roll in fine shredded coconut.

    • Set in fridge for 1/2 hour and enjoy!



    Storage: Refrigerator for 1 week or freezer for 1 month. 

    Recipe by Crystal