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
For the Chocolate Shell
8 ounces of Lakanto Monkfruit sweetened chocolate chips
1 tsp organic coconut oil
Directions for Making the Truffles
- 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)
- 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.
- Pulse the mixture until it forms a sticky dough. (This is where it starts to get messy)
- Add in the Cacoa nibs and mix well.
- 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 the chocolate chips with one tsp of organic coconut oil on very low heat, stirring to keep it from burning.
- Take your dough and form balls.
- 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)
- 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!