Raw vegan pumpkin truffles

Super rich and chocolatey with a smooth pumpkin truffle, perfect for Fall seasons or whenever you want a pumpkin treat. I make these around Halloween to curb any candy craving you may have. Guilt free and oh so delicious! 

Ingredients

12 pitted medjool dates (product link below)

2 tbsp raw pumpkin puree (product link below)

1 tbsp pumpkin spice seasoning

2 tbsp pure maple syrup

1/2 cup raw unrefined coconut oil

4 tbsp raw cacao powder

2 tbsp raw agave nectar or maple syrup

Instructions

In a food processor, add dates, pumpkin puree, pumpkin spice and maple syrup; blend until smooth and refrigerate for at least an hour.

For the cacao coating, melt the coconut oil (sun melt by putting this into a metal dish and allowing the sun to melt it or put on top of a dehydrator or simmer on the stove). 

Once coconut oil is melted, add cacao powder and agave nectar or maple syrup; combine thoroughly.

Take the pumpkin date mix and roll into small balls (mixture will be sticky). 

With a spoon, dip the balls into the cacao coating; dunk a couple times.

Place on a parchment lined pan then put into the freezer for half an hour.

You will have leftover cacao so you can dip the balls more (after the half hour in the freezer) for a thicker chocolatey coating. 

Freeze until the coating has completely hardened. Keep in the freezer until you're ready to serve. 

I have used the cacao coating for strawberries and other fruit. Delicious!

I left mine with sloppy edges but you can definitely trim the leftover chocolate off the edges before serving!