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Choc Chip and Pumpkin Pie Bites

July 23, 2017



We are always looking for new recipes and love it when we are thrown a challenge.  We recently had a full day of business guests using HfH for their board meeting; and they are all vegetarian so, thinking caps on for some delicious catering.


This is one for the breakfast menu - served alongside a fruit  packed smoothie, it's a great way to start the day.  Really simple to make, and you can store in the fridge for a couple of days too.  Full of protein, and if you substitute the oats it will also be gluten free.  A winner that we will be adding to our repertoire.






1 cup raw mixed nuts

3/4 cup rolled oats (gluten free if desired)

1/2 cup dates, pitted (about 6)

7 ounces pumpkin puree

1/2 teaspoon vanilla essence

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cloves

4 tablespoons raw pumpkin seeds

2 tablespoons chocolate chips






  • Add the almonds, oats, dates, pumpkin puree, vanilla essence, and spices to a food processor. Turn on until a choppy dough forms.

  • Add 2 tablespoons of the raw pumpkin seeds, and pulse until combined so the pumpkin seeds remain a little coarse. The dough will be slightly sticky.

  • In a small food processor or NutriBullet, quickly chop the remaining 2 tablespoons of pumpkins seeds with the chocolate chips — this only takes 1 second; you want it chopped, not powdery. Pour mixture into a small bowl.

  • Roll dough into 20 balls, roll each in the pumpkin seed and chocolate chip topping, and place on a baking tray with baking paper.

  • Refrigerate for at least 20 minutes to set. Store in an airtight container in the fridge.






All present and correct and ready to munched.....  a great snack or accompaniment whatever time of day!










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