1/2cupraw cashew butter* or raw almond butterthe smoother, the better
6pitted dates
1/8teaspoonpure vanilla extract
¼cuppumpkin pureenot pumpkin pie filling
1Tablespoonpumpkin pie spice*
2Tablespoonscoconut butteralso labeled as "coconut manna" or unrefined virgin coconut oil
2Tablespoonscoconut flour
1/8teaspoonsea salt
for the chocolate coating:
½cupgood quality chocolate chipspreferably dark, but whatever you prefer
½Tablespoonunrefined virgin coconut oil or unsalted butter
graham cracker crumbs or pumpkin seeds for garnishoptional
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 <g class="gr_ gr_71 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep" id="71" data-gr-id="71">bowl</g>. 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