Ingredients
For the Cookie Dough
- 1 cup dates pittend and softened*
- 1/2 cup pumpkin puree
- 1/3 cup nut butter smooth - cashew or almond is my preference
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/4 cup coconut flour
- 1/4 cup mini chocolate chips or your favorite chopped dark chocolate
For the Chocolate Shell
- 9 oz package dark chocolate chips **
- 1 tsp organic coconut oil
Instructions
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Make sure your dates are softened* and add them to the bowl of a food processor.
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Process on high until a paste forms, then add the pumpkin and cashew butter and continue to process until smooth.
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Scrape the sides of the bowl, then add the vanilla, cinnamon, and coconut flour.
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Pulse/process until a sticky dough forms, then stir in the 1/4 cup chocolate chips.
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Chill the dough in the freezer (I simply put the bowl in the freezer) for 20 minutes. While you wait, melt the chocolate.
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To melt the chocolate, add the morsels to a small saucepan and heat over very low heat, stirring, until just melted.
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Line a large cookie sheet with parchment paper. Form the cookie dough into small balls, dip/cover in melted chocolate, then place on the parchment paper. With a spoon, drizzle any remaining chocolate over the truffles.
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Refrigerate or freeze until the chocolate hardens, then enjoy! Store leftovers covered in the refrigerator for up to one week - these will freeze well too!
Recipe Notes
*In a small bowl, add the dates a little water and microwave for 20 seconds or until dates have softened, then drain before processing
**Enjoy Life is my go-to brand for dairy-free, soy free chocolate. If you want to avoid cane sugar, you can use this recipe for homemade paleo chocolate chunks OR use a preferred brand of chocolate chips.
Nutrition
Calories: 77kcal
Carbohydrates: 10g
Protein: 1g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 7mg
Potassium: 118mg
Fiber: 2g
Sugar: 6g
Vitamin A: 1060IU
Vitamin C: 0.2mg
Calcium: 30mg
Iron: 0.4mg