Description
Healthy, no bake Vegan Pumpkin Truffles that have a creamy date and pumpkin filling and a dark chocolate coating. Paleo, Vegan, gluten free and dairy free.
Ingredients
Scale
Filling
- 1 cup pitted dates (150g)
- 1/4 cup pumpkin puree
- 1/4 cup tahini (or any nut/seed butter)
- 1/2 tsp vanilla extract
- 3 Tbsp coconut flour (plus more for rolling)
- 1/2 tsp pumpkin spice (or cinnamon)
- 1/8 tsp salt
Coating
- 4 oz dark chocolate
Instructions
- For the filling: Place pitted dates in a small bowl. Boil a pot of water and pour over dates so that they are fully submerged. Soak dates for 5-10 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.
- Using a tablespoon-sized cookie scoop, scoop the dough, then dust with coconut flour and roll into balls. Use coconut flour as needed.
- Place the balls on a small baking sheet or large plate. Put in freezer for at least 20 minutes to harden.
- For the coating: melt dark chocolate in a small sauce pan, over low heat.
- Once fully melted, retrieve the filling balls from the freezer and dip, one at a time, into the melted chocolate. Optional: top with crushed pumpkin seeds and pumpkin spice.
- Place truffles in fridge or freezer for a few minutes for chocolate to fully set.
- Store in fridge or freezer.