Can I make the filling in a blender?

If you have a powerful blender (like a Vitamix) then yes, you should be able to use a blender to make the filling.

Can I swap the Sunbutter for almond butter?

Yes! Use any nut or seed butter in place of the Sunbutter. Tahini, almond butter, cashew butter or peanut butter are all great options.

They will melt if kept out at warm temperatures, like outdoors on a hot sunny day. However, they hold up at room temperature.

These healthy pumpkin truffles have a creamy pumpkin filling that's coated in a rich dark chocolate shell. They're no bake, paleo and vegan friendly.

Scale

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Soak dates: place the pitted dates in a small bowl. Boil a pot of water and pour over the dates so that they are fully submerged. Soak for 5 minutes.
Drain water from the dates and place in food processor. Blend, stopping a few times to scrape the sides.
Add remaining filling ingredients to food processor. Blend, stopping every so often to scrape the sides, until the dough is smooth and consistent.
Using a small cookie scoop (about 1 tablespoon in size), scoop the filling, then dust with coconut flour and roll into balls. Use coconut flour as needed.
Place the filling balls on a small baking sheet or large plate. Put in the freezer for at least 30 minutes to firm.

Melt dark chocolate and coconut oil.
Once melted, retrieve the filling balls from the freezer and dip, one at a time, into the melted chocolate. Optional: drizzle remaining chocolate over the truffles and top with any of your favorite toppings. (I used chopped pumpkin seeds and bee pollen.)
Place truffles in the fridge or freezer for a few minutes for chocolate to fully set.

Storage: Place truffles in an airtight container or baggie. Store in the fridge up to 2 weeks, or the freezer up to 2 months.