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5 from 2 votes

Pumpkin Cashew Truffles

Servings: 22 Truffles
Author: Pamela Salzman

Ingredients

  • 1/2 cup raw cashew butter* or raw almond butter the smoother, the better
  • 6 pitted dates
  • 1/8 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
  • 1/8 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 <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