Recipe of the Month Blog
Sugar-Free Chocolate Chip Pumpkin Truffles
Messy but Yummy!
Adapted from Paleo Running Momma
1 cup organic dates pitted and softened in warm water
8 ounces Organic Pumpkin Puree
1/3 cup organic nut butter (Cashew or Almond)
1 tsp pure vanilla
1 tsp cinnamon
1/4 cup coconut flour
Cacao Nibs or sugar free Lakanto Monkfruit Sweetened Chocolate Chips
For the Chocolate Shell
8 ounces of Lakanto Monkfruit sweetened chocolate chips
1 tsp organic coconut oil
Directions for Making the Truffles
- Soften your dates in warm water. Drain the water and add them to a food processor.
- Process them until they are paste-like.
- Add vanilla, cinnamon, and coconut flour, and canned pumpkin puree.
- Pulse the mixture until it forms a sticky dough. (This is where it starts to get messy)
- Add in the Cacao nibs or Chocolate Chips and mix well by hand.
- Chill the dough either in the refrigerator for at least an hour or the freezer for about 15 to 20 minutes
- Make the chocolate shell while cooling the dough.
- Heat 8 ounces of chocolate chips with one tsp of organic coconut oil on very low heat, stirring to keep it from burning.
- Take your dough out of the refrigerator or freezer and form 1 to 1.5 inch balls. by hand.
- You can try dipping the balls into the chocolate mixture and spread them out of a parchment paper-lined cookie sheet, (Super messy) or place the balls on the parchment paper on the flat pan and spoon over the chocolate
- Put them back in the refrigerator until they have cooled and then transfer them into a sealed container in the refrigerator or Freezer. I discovered that I liked them better frozen than refigerator.
They can last a week in the refrigerator and longer in the freezer. Enjoy.
* Warning: They are very rich, so one or two is enough for a treat!