No-Bake Pumpkin Pecan Pie Bites

• 1 1/2 cup raw pecan pieces
• 12 raw pecan halves for topping
• 3/4 cup pitted medjool dates (about 7 dates), soaked in hot water for 10 minutes
• pinch of pink salt, to taste
• 1/3 cup pumpkin puree
• 1/3 cup full fat pecan or coconut milk or milk of your choice
• 1 teaspoon pumpkin pie spice
• 1/4 cup maple syrup
• pinch of pink salt, to taste
• 1 scoop collagen peptides (optional)

1. In a food processor, combine the pecans, drained dates and salt.
2. Process until combined and the “dough” starts to form into a ball.
3. In a separate bowl, combine the pumpkin puree, coconut milk, pumpkin pie spice, maple syrup, pinch of salt and collagen peptides, if desired.
4. Whisk until smooth.
5. Line a cupcake tin and evenly distribute the crust mixture, about one and a half tablespoons in each cupcake.
6. Use your fingers to press the crust to an even layer.
7. Evenly disperse the pumpkin pie filling among each cupcake, until the tins are about half way full.
8. Top each with a pecan and place in the freezer for at least one hour.