Yep, that’s right, pumpkin truffles were on the menu today. We cannot apologize for this decadence! I mean, it’s pumpkin season so you know what that means…just indulge and don’t feel bad about it. The good news for you however, is that these sweet little gems are literally just made with pumpkin puree, dates, coconut butter, shredded coconut and some delicious spices. They are rolled in melted chocolate which is pretty much a no brainer. All you need to do to get these guys going is to combine the pumpkin, dates, shredded coconut and butter, along with the vanilla and spices, in a food processor and pulse until it’s nice and smooth.
Use a cookie scooper and place the truffle mixture onto a parchment lined baking sheet. Place in the freezer for at least an hour to allow the mixture to set.
Melt the chocolate and coconut oil and stir until it’s smooth. Roll the pumpkin truffles in the chocolate mixture. Be sure to cover them completely then transfer back to the baking sheet and sprinkle with the maldon salt. Repeat with the remaining truffles then store them in the freezer. Pretty sure these won’t last very long! Be kind and share them with your friends!
- ½ C pumpkin puree
- ¼ C coconut butter
- 4 medjool dates, pitted
- ¼ C unsweetened coconut flakes
- ¼ tsp vanilla
- ¼ tsp of each - nutmeg, cinnamon, pumpkin pie spice
- ⅔ C semi-sweet chocolate
- 1 tsp coconut oil
- maldon salt
- Add all ingredients except for chocolate, coconut oil and salt to a food processor and pulse until completely mixed and smooth.
- Line a cookie sheet with parchment paper. Use a small cookie scooper to scoop out equal size balls. Transfer to the freezer for at least one hour until frozen.
- In a microwave safe bowl add chocolate chips and coconut oil. Microwave until melted, stir until smooth.
- Dip frozen pumpkin ball into the chocolate to completely cover. Transfer back to parchment lined sheet. Lightly sprinkle with maldon salt. Repeat the process until complete.
- Return to freezer. Enjoy!
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