Ghost Pumpkin Truffles

Directions

1. Soften date paste via one or two 30-second sessions in the microwave.

2. Add remaining ingredients in a food processor or blender and blend until the dough is smooth and consistent, pausing as you need to scrape down the residue collecting on the sides.

3. Use a small cookie scoop to measure out balls and roll them into perfect spheres with your palms.

4. Use a toothpick and your thumb to form the pumpkins’ shape as shown in the video below!

5. Place your balls on a baking sheet covered with parchment paper.

6. Put in the freezer for 30–60 minutes to firm.

7. Melt your chocolate and coconut oil in a double boiler, then dip your truffles in the chocolate and set on a baking sheet covered with parchment paper.
8. Place in the freezer for at least 30 minutes, then (optionally) drizzle with the rest of your melted chocolate and top with crushed pistachios.