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Pumpkin Truffles
Recipe by Nicole McTaggart
Pump It Up
Creamy and sweet pumpkin filling is surrounded by dreamy chocolate in these vegan and sugar free truffles.

  1. Soak the dates in hot water for at least an hour. Blend them with the pumpkin puree, the first 1/4 cup of the coconut butter, and the pumpkin pie spice. Puree until smooth. Chill until firm. Scoop the pumpkin mixture into little balls and arrange on a baking sheet or freezer safe plate. Chill in the freezer until frozen, a few hours. Melt the chocolate chips and coconut butter over a double boiler or in the microwave (use 10 second increments with stirring in between to avoid scalding). When the chocolate is melted and the pumpkin balls are frozen, dip each pumpkin ball into the chocolate and coat well. Place back on the plate/baking sheet and top with a few pumpkin seeds. Let them sit so the chocolate firms up and the inner pumpkin softens. Store in the fridge and enjoy!
  • Pumpkin Puree (can) x 1 cup
  • Medjool Dates x 1 cup
  • Coconut Butter x 1/2 cup
  • pumpkin pie spice x 1 teaspoon
  • Chocolate Chips (stevia sweetened) x 2 cup
  • pumpkin seeds x 1/4 cup

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