A plant-base pumpkin spiced dessert made easy with on a handful of ingredient and less then 30 minutes.
- 1 cup pumpkin puree
- 6–8 medjool dates (soaked)
- 1/2 cup coconut flour, no substitutions
- 1 tbsp peanut butter
- 2 tsp. cinnamon
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1 tsp. vanilla extract
- 6 ounces dark chocolate chips (1 cup)
- 1/4 tsp. coconut oil
- Place pumpkin puree, dates, peanut butter and pie spice in a food processor. Process until smooth, stopping to scrape down sides as needed.
- 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.
- 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.
- When ready to dip, melt chocolate chips and coconut oil in small pan on low heat. Stir occasionally until completely melted and smooth.
- 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.
- Transfer to a parchment paper-lined baking sheet and return to the fridge until chocolate hardens.
- Store truffles in a covered container in the fridge for up to 2 weeks.
- Category: Dessert
- Cuisine: Vegan, Gluten-free