Pumpkin Truffles blend pumpkin puree, pumpkin spice, and vanilla with keto-friendly substitutions like dates, coconut flour, almond flour, and your choice of nut butter.
12Datespitted and soaked in boiled water for 30 minutes
1tspVanilla Extract
1/4tspSalt
1tspPumpkin Spice
3tbspCoconut Flour
1/4cupNut ButterAny Type Will Work
1/2tspPowdered Cinnamon
1cupAlmond Flour
5ozVegan Dark ChocolateFor Coating
Instructions
First, you’ll need to drain excess water from the dates and blend them using a hand mixer until you get a smooth paste. Note: If dates are hard after soaking them for 30 minutes, simply soak them longer until soft.
Mix dates paste, pumpkin puree, and nut butter in a medium-sized bowl. Then add vanilla extract, cinnamon powder, pumpkin spice, and salt. Stir until combined.
Next, add coconut and almond flour and combine. Then, use your hands to roll the stiff mixture into 30 truffles.
Finally, melt chocolate in the microwave for 60 seconds round until chocolate is runny. Use a toothpick or skewers to hold each truffle while drizzling melted chocolate over them. Place them over a plate and refrigerate them for the chocolate to harden.