Celebrate Dessert Day with Pumpkin Truffles

PUMPKIN TRUFFLES

YIELD: 30

TOTAL TIME: 30 MINUTES
INGREDIENTS:

Date paste
2 cups dates
1/3 cup almond milk

Filling
2 1/2 cup almond flour
1/2 cup almond butter
1/3 cup pumpkin puree
3-4 tsp pumpkin spice

Coating
1/2 cup dark chocolate chips, vegan
1 tbsp coconut oil
Topping (optional)

1/2 tbsp Celtic salt

DIRECTIONS:
In a food processor add the pitted dates and almond milk and pulse until you obtain a creamy consistency. You may have to stop the food processor in between and scrape down the sides.

Add the almond butter, pumpkin puree and spices. Pulse until you obtain a homogenous mixture. Add the almond flour 1 cup at a time and pulse in between until you have added the 2 1/2 cups. You should be able to form balls with these dough, if not add a bit more almond flour.

Line a baking sheet with unbleached parchment paper. Form 25-30 dough bit size balls and place in the freezer for at least 30 minutes to harden.

In the meantime, melt the chocolate and coconut oil in a microwave safe bowl at 30 second intervals until completely melted.

When the balls are cold enough, dip them, one by one into the melted chocolate. I used two forks for this step, and place them in the prepared baking sheet. If using, place some coarse celtic salt over each truffle piece immediately after dipping it in chocolate. You need to do this now otherwise the chocolate will solidify and the salt won't stick. Place back in the fridge of freezer for the chocolate to solidify.

Keep chocolate truffles in the fridge.

NOTE: If you don't have pumpkin spice you can make your own by mixing 2 tsp cinnamon powder, 1 tsp clove powder, 1 tsp ginger powder, 1 tsp nutmeg powder.

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