Pumpkin Pie Smashed Dates

Pumpkin pie meets chocolate-covered caramel, and I might be obsessed.

Sweet Medjool dates, creamy pumpkin peanut butter filling, little chocolate chips and a rich dark chocolate shell finished with flaky sea salt.

Made with Quay Naturals almond flour + ground flaxseed for a little extra fiber, healthy fats and fall goodness.

Ingredients

• 10–12 Medjool dates
• ¼ cup pumpkin purée
• ¼ cup peanut butter
• 2 tbsp Quay Naturals Blanched Almond Flour
• 1 tbsp Quay Naturals Organic Ground Flaxseed
• 1 tbsp maple syrup
• ½ tsp pumpkin pie spice
• ½ tsp vanilla
• Pinch sea salt
• ¼ cup mini chocolate chips

Chocolate Shell

• ½ cup dark chocolate chips
• 1 tsp coconut oil
• Flaky sea salt

Directions

1. Smash pitted dates flat. Mix pumpkin, peanut butter, almond flour, flaxseed, maple, spices and vanilla. Fold in mini chocolate chips.
2. Spoon onto dates and freeze 15–20 minutes. Cover with melted dark chocolate and finish with flaky sea salt. Chill until set.

No baking. Just cozy pumpkin pie goodness in every chocolatey bite.