Ghost Pumpkin Truffles
Josh Clingman
Dessert
It is time for pumpkin spice and everything nice, so what better way to make it happen than with delectable, chocolate-covered truffles that are sweetened with nutrient-rich date paste and taste like chewable pumpkin spice caramels? The answer is that there isn't a better way, so there you go.
Ingredients
- ½ cup Nutrient-Rich Date Paste
- 2 tbsp pumpkin purée
- 2 tbsp unsweetened nut or seed butter
- 1 tsp vanilla extract
- 1 ½ tbsp coconut flour
- ½ tsp pumpkin pie spice
- ⅛ tsp salt
- 2.5 oz. white chocolate
- ½ tsp coconut oil
Directions
Soften date paste via one or two 30-second sessions in the microwave.
- 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.
Use a small cookie scoop to measure out balls and roll them into perfect spheres with your palms.
Use a toothpick and your thumb to form the pumpkins’ shape as shown in the video below!
- Place your balls on a baking sheet covered with parchment paper.
Put in the freezer for 30–60 minutes to firm.
- 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.
- Place in the freezer for at least 30 minutes, then (optionally) drizzle with the rest of your melted chocolate and top with crushed pistachios.
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