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Pumpkin Spice Truffles Recipe
Celebrate pumpkin season with these flavorful‚ soft truffles that are naturally sweetened and perfectly spiced.
INGREDIENTSFor the Truffles: |
DIRECTIONSIn a food processor, combine all the truffle ingredients. Process until a smooth mixture has formed, scraping down the sides as needed. Transfer the mixture to a bowl, cover and refrigerate for one hour to partially firm up. In a small bowl, mix together the coating ingredients. Once the filling mixture is firm and pliable, remove from the refrigerator. A scant tablespoon at a time, scoop up a little of the filling and form it into a ball. Roll the ball in the coating ingredients to dust the exterior and set on a plate. Repeat with remaining mixture to form a dozen balls in total. Truffles are best served at room temperature where they will keep, covered, for a few days. For long-term storage, refrigerate for up to one week. Makes 1 dozen truffles
Submitted by Julie Morris | Luminberry |
Celebrate pumpkin season with these flavorful‚ soft truffles that are naturally sweetened and perfectly spiced.
Ingredients
⅓ cup Medjool dates (about 5-6 large)
3 Tbsp. coconut palm sugar
2 Tbsp. maple syrup
2 Tbsp. pumpkin puree
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¼ cup Navitas Organics Cacao Butter, melted
1 Tbsp. coconut oil, melted
1 tsp. pumpkin pie spice
1 tsp. ground cinnamon
- Pinch sea salt
1 Tbsp. coconut palm sugar
1 tsp. pumpkin pie spice
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2 Tbsp. Navitas Organics Hemp Seeds
For the Truffles:
For the Coating:
Directions
In a food processor, combine all truffle ingredients. Process until a smooth mixture has formed, scraping down the sides as needed.
Transfer the mixture to a bowl, cover and refrigerate for one hour to partially firm up.
In a small bowl, mix together the coating ingredients.
Remove truffle mix from the refrigerator. A scant tablespoon at a time, scoop up a little of the filling and form it into a ball. Roll the ball in the coating ingredients to dust the exterior and set on a plate. Repeat with remaining mixture to form a dozen balls in total.