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

1/2-3/4 cup fresh pumpkin

1/3 cup organic nut butter (I used cashew)  Almond is also a good choice.

1 tsp pure vanilla

1 tsp cinnamon

1/4 cup coconut flour

Cacoa Nibs

For the Chocolate Shell

8 ounces of Lakanto Monkfruit sweetened chocolate chips

1 tsp organic coconut oil


Directions for Making the Truffles

  1. Cook a whole pumpkin either in the oven or instant pot.  In the instant pot, cut off the top, put it in a steamer cage in one cup of water, and cook for 15 minutes.  Let it vent on its own. (I don’t use canned foods, but I assume you could substitute canned pumpkin puree)
  2. Soften your dates in warm water.  Drain the water and add them to a food processor.
  3. Process them until they are paste-like.
  4. Add vanilla, cinnamon, and coconut flour.
  5. Pulse the mixture until it forms a sticky dough.  (This is where it starts to get messy)
  6. Add in the Cacoa nibs and mix well.
  7. Chill the dough either in the refrigerator for at least an hour or the freezer for about 15 to 20 minutes
  8. Make the chocolate shell while cooling the dough.
  9.  Heat the chocolate chips with one tsp of organic coconut oil on very low heat, stirring to keep it from burning.
  10. Take your dough and form balls.
  11. Dip the balls into the chocolate mixture and spread them out of a parchment paper-lined cookie sheet.(this is where it gets really messy)
  12. Put them back in the refrigerator until they have cooled and then transfer them into a sealed container in the refrigerator.

They can last a week in the refrigerator.   Enjoy.

* Warning: They are very rich, so one or two is enough for a treat!

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