½ cup raw cashew butter* or raw almond butter (the smoother, the better)
6 pitted dates
⅛ teaspoon pure vanilla extract
¼ cup pumpkin puree (not pumpkin pie filling)
1 Tablespoon pumpkin pie spice*
2 Tablespoons coconut butter (also labeled as "coconut manna") or unrefined virgin coconut oil
2 Tablespoons coconut flour
⅛ teaspoon sea salt
for the chocolate coating:
½ cup good quality chocolate chips, preferably dark, but whatever you prefer
½ Tablespoon unrefined virgin coconut oil or unsalted butter
graham cracker crumbs or pumpkin seeds for garnish (optional)
Instructions
Place the cashew butter, dates, vanilla, pumpkin puree and spices, coconut butter (or oil), coconut flour and salt in a food processor and blend until everything comes together in a thick paste.
Place the truffle mixture into a container and refrigerate or freeze until firmer.
Line a small baking sheet or plate with parchment or wax paper.
Scoop small amounts of the truffle mixture and roll into little balls. I like to use a melon baller for this.
Place back into the refrigerator or freezer while you make the chocolate coating.
In a double boiler, melt the chocolate chips and coconut oil together and whisk to combine.
Remove the truffles from the fridge. One at a time, place a truffle ball on the tines of a fork over the bowl of melted chocolate and spoon chocolate over the ball until completely coated. Allow excess to drip back into bowl. Return to baking sheet/plate and repeat with all the balls.
Repeat for a double layer of chocolate or drizzle more on for a decorative finish. Before chocolate sets, sprinkle with graham cracker crumbs or pumpkin seeds if desired. Refrigerate until firm and store in the refrigerator.
Notes
*or make your own pumpkin spice: 2 teaspoons ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves or allspice
Recipe by Pamela Salzman at https://pamelasalzman.com/pumpkin-cashew-truffles-recipe/