Pumpkin Spice Truffles (Paleo)

Happy Halloween lovies!! Are you dressing up today?! I’m not but I am dressing the pup up! It’s pretty adorable. I think it’s a dinosaur costume but Ollie Monster just sounds right 😉

Let’s just chat about these truffles for a second… They are SO good. Seriously, pumpkin + chocolate + flaky sea salt is an outta this world combination. And super festive for fall and Halloween.

These truffles are also very customize-able! You can use whatever nut butter you have on hand (even peanut butter, even though it’s not strict paleo). My favorite variation uses sunbutter because it tastes so similarly to peanut butter. The sea salt on the top is a MUST. I used a really unique salt blend I found in Bozeman, MT on our recent trip that blends activated charcoal with flaky sea salt (hence the black color). You can find a similar one here. As far as the chocolate covering goes, feel free to use your favorite chocolate bar or chocolate chips! I use and LOVE these chocolate chips. They melt beautifully and are lightly sweetened.

I hope you love these as much as I do, they sure beat sketchy candy filled with fake sugars and dyes! Happy Halloween and be safe!

Pumpkin Spice Truffles (Paleo)

(PALEO, GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, NUT-FREE OPTION)
YIELD: 12 TRUFFLES                     SERVES 6
PREP TIME: 20 MINUTES            COOL TIME: 20 MINUTES

Ingredients:

1 c. dates (about 12), pitted and softened with hot water ~20 minutes

⅓ c. pumpkin pureé

⅓ c. sunbutter (or other nut butter)

1 tsp. pumpkin pie spice

½ c. mini chocolate chips

1 tsp. vanilla or ½ tsp. vanilla powder

1 c. chocolate chips or chocolate bar

1 tbs. coconut oil

Method:

  1. Soften dates with hot water for about 20 minutes before use. Meanwhile, combine sunbutter and pumpkin puree in a food processor.
  2. Add dates when softened and combine until a smooth paste forms
  3. Add in coconut flour, pumpkin pie spice and vanilla. Combine until smooth.
  4. Transfer to a bowl and stir in chocolate chips by hand.
  5. Place mixture in the freezer for 20 minutes to harden.
  6. While the mixture is in the freezer, melt the chocolate with the coconut oil. You can either use a double broiler method or use the microwave in 30 second increments, stirring between each increments.
  7. Remove pumpkin pie truffle mixture from freezer and using either a cookie dough scoop or your judgement to roll into 12 balls (approximately 1 tablespoon each).
  8. Using a spoon, roll in the chocolate mixture and place on a lined baking sheet once coated.
  9. Repeat with the remaining truffles. Top with a sprinkle of sea salt.
  10. Refrigerate ~20 minutes or until hardened and ENJOY!

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