for the dough:

• 1 2/3 cup gluten-free oat flour add more if needed
• 1/3 cup almond flour
• 1/3 cup runny almond butter or pecan butter 5 tbsp maple syrup
• 1/2 tbsp vanilla extract pinch of sea salt add dairy free milk as needed 1 tbsp as a time to reach doughy texture

for the filling:

• 1 1/2 cups pitted medjool dates soaked in hot water if using figs remove the stems
• 1/3 cup almond butter
• 1 tbsp cinnamon 1/2 tbsp vanilla extract
• 1 tbsp maple syrup 2 tbsp dairy-free milk
• pinch of sea salt

Pumpkin Spice Version

• 1 1/2 cups gluten-free oat flour reduce slightly if the dough is too sticky
• 1/3 cup almond flour
• 1/4 cup pumpkin puree
• 1/4 cup maple syrup
• 1/3 cup runny almond butter or pecan butter
• 1 tsp vanilla extract
• 1-2 tsp pumpkin spice
• 1-2 tbsp dairy-free milk if needed for consistency

filling:

• 1 cup medjool dates
• 1/3 cup almond butter
• 1/4 cup pumpkin puree
• 1 tsp cinnamon
• 1 tsp pumpkin spice
• 1/2 tbsp vanilla extract
• 2 tbsp dairy-free milk Pinch of sea salt glaze

topping:

• save about 1/4 cup of the filling and thin it out with a little bit of dairy free milk in the food processor *pumpkin spice version directions are exactly the same as original.

to make the baked version:

recipe is the same except add

• 1/2 tsp baking powder to the dough. bake at 350 degrees in individual parchment paper muffin cups for about 12 minutes and enjoy!