Instructions

1. Place pumpkin puree, dates, peanut butter and pie spice in a food processor. Process until smooth, stopping to scrape down sides as needed.
2. Stop processor and add coconut flour. Process until a soft dough forms. If dough is too sticky, add 1-2 tsp. of additional coconut flour.
3. Roll dough between your palms to form 12 equal-sized balls. Place on a plate in the fridge and allow to chill at least 30 minutes.
4. When ready to dip, melt chocolate chips and coconut oil in small pan on low heat. Stir occasionally until completely melted and smooth.
5. Using a fork or wooden skewer, carefully dip truffles one at a time into the melted chocolate, rolling and dunking until evenly coated on all sides. Sprinkle with chopped almonds, salt, and additional pumpkin pie spice, if desired.
6. Transfer to a parchment paper-lined baking sheet and return to the fridge until chocolate hardens.
7. Store truffles in a covered container in the fridge for up to 2 weeks.