Pumpkin Cookie Dough Stuffed Dates (GF, VEGAN)

¼ c tahini

¾ c pumpkin puree

¼ c maple syrup

1 tsp vanilla extract

2 tbsp almond flour

½ c coconut flour

1 ½ tsp pumpkin pie spice

½ tsp cinnamon

¼ tsp salt

2 tbsp nondairy milk I used elmhurst hazelnut milk

⅓ c nondairy mini chocolate chips (I used enjoy life brand)

18 Medjool dates

¼ c nondairy dark chocolate chips + 1 tsp coconut oil

Course salt crystals (real salt brand)

Combine tahini, pumpkin puree, maple syrup, vanilla, almond flour, coconut flour, pumpkin pie spice, cinnamon, salt, & milk in a bowl

Fold in mini chocolate chips

Slice medjool dates in half and place on a parchment lined baking sheet; stuff with 1/2-1 tbsp of cookie dough mixture

In a small microwave safe bowl add chocolate chips + coconut oil and heat in 30 second intervals until melted

Drizzle chocolate on dates & sprinkle salt crystals on top

Freeze for at least 1 hour then keep stored in freezer & enjoy as a snack or sweet treat as desired!

If you have left over dough, you can roll into balls, dip in chocolate, & freeze for an extra treat when you need it!