• Add pitted dates, pumpkin puree, pecans, and maple syrup in a food processor using the S-blade attachment.
• Blend on high speed for 30 seconds or until it forms a sticky paste, but you still have bits of pecan nuts.
• Stop the food processor and add the remaining ingredients. Process again to combine all the ingredients into a sticky dough forms. If it is too sticky, add up to 3 tablespoons extra oats - adding one tablespoon at a time. This shouldn't happen except if you have soaked the dates, didn't drain them well, and some water is left.
• Roll into small balls - about 1 1/2 tablespoons each - between the palm of your hand and place each ball onto a plate covered with parchment paper.

Coating

• In a small mixing bowl, melt vegan white chocolate chips and coconut oil.
• Drizzle the melted chocolate on top of the pumpkin energy bites.
• Place the plate in the freezer for 10 minutes to set the chocolate shell.

Storage

• Store for up to 2 weeks in an airtight container in the fridge.