Vegan Mini Pumpkin Spice Bites

• 3/4 cup pecan halves, plus more for garnish, if desired
• 3/4 cup walnuts
• 3/4 cup dates
• 1/2 cup plus 2 Tbsp. melted coconut oil, divided
• 1 teaspoon kosher salt, divided
• 1 teaspoon ground cinnamon, plus more for garnish, if desired
• 4 ounces silken tofu
• 1/2 cup canned pumpkin puree
• 1/3 cup maple syrup
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• Vegan whipped topping, for serving (optional)

1. Combine pecans, walnuts, dates, 2 tablespoons coconut oil, and 1/2 teaspoon salt in the bowl of a food processor; process until all ingredients are finely ground. The pecan mixture should easily stick together when squeezed. Divide pecan mixture evenly among the cups of a 12-cup mini-muffin pan; press evenly along bottom and slightly up sides of muffin cups to form each pie's crust. Place in freezer while you prepare the filling.
2. Combine remaining 1/2 cup coconut oil, remaining 1/2 teaspoon salt, tofu, pumpkin, maple syrup, vanilla extract, and pumpkin pie spice in the bowl of a food processor; process 1 minute or until completely smooth. Pour mixture evenly into prepared crusts. Return to freezer; chill 2 hours or until set. Lift each pie out of the muffin cup gently wiggling out of tin with a butter knife; garnish with vegan whipped topping, cinnamon, and pecans, if desired.

pecan halves, walnuts, dates, coconut oil, kosher salt, ground cinnamon, silken tofu, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, topping

Taken from www.myrecipes.com/recipe/vegan-mini-pumpkin-spice-bites (may not work)