PUMPKIN MAPLE DONUT HOLES

11/2 cups (225 g) roasted almonds

3/4 cup (180 g) pumpkin purée

1/3 cup (80 ml) maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger 1/4 teaspoon salt

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg 1/4 cup (40 g) chia seeds

1 cup (100 g) loosely packed gluten- free or vegan graham cracker crumbs, divided

FOR THE CREAM CHEESE DIPPING SAUCE:

1/4 cup (60 g) vegan cream cheese

2 tablespoons (30 ml) maple syrup

Place the almonds in a food processor and process with an S- blade for 5 minutes, or until they have nearly turned to almond butter. Add the pumpkin, maple syrup, cinnamon, ginger, salt, cloves, and nutmeg to the almonds, pulsing until incorporated.

Transfer the pumpkin mixture to a bowl and stir in the chia seeds, plus 1/2 cup (50 g) of graham cracker crumbs until combined. Place 24 tablespoon-sized (15 g) scoops onto a large baking sheet and freeze the donut holes for 15 minutes.

Place the remaining graham cracker crumbs in a small bowl, and gently roll the firmer donut holes between your hands for a smoother sphere. Place the donut holes in the crumb bowl to coat them, and then place them on a plate; they will be soft.

Serve with cream cheese dipping sauce. Store the donut holes in the refrigerator for up to 1 week.

FOR THE CREAM CHEESE DIPPING SAUCE:

In a small bowl, whisk together the vegan cream cheese and maple syrup until smooth.

Recipe Notes

It can be hard to find graham crackers that do not have honey in them! There is a gluten-free graham cracker brand that I have found in some natural foods stores that are totally vegan and work great in recipes.