Pumpkin Cashew Chocolate Truffles {6 ingredients}
These Pumpkin Spice Chocolate Truffles have a creamy, gooey cashew-based center that is sweetened by medjool dates. They are covered in a rich dark chocolate shell, so good!
Servings: 14 balls
Calories: 177kcal
Equipment
Ingredients
- 2 cups raw cashews
- 1/3 cup pumpkin puree
- 1/3 cup coconut flour or pea protein powder
- 1 cup pitted Medjool dates 12 - 14 large
- 2 tsp pumpkin spice
- 1 1/4 cups of 100% chocolate bars/chips melted
Instructions
- Soak raw cashews overnight (6+ hours) in in warm water and a pinch of salt. Drain and rinse the cashews. **
- Add cashews, pumpkin puree and pitted dates in a food processor. Blend until smooth and dates are well incorporated.
- Add coconut flour, pumpkin spice, 1 tsp salt and blend until doughy. If it's too wet, add 2 - 3 tbsp extra coconut flour.
- Use a small cookie dough scoop or a spoon to form truffles. Roll them into balls with your hands. Place the pumpkin truffle balls on a plate or cookie sheet. Freeze for at least 2 hours (or overnight)
- Melt your favorite dark chocolate bars or chips along with 2 - 3 tbsp of coconut oil (optional, used to reduce cracking) ***
- Drop each truffle in melted chocolate. Use a spoon to roll them around and make sure they are completely covered. Scoop it out with the spoon and place it on a parchment paper lined baking sheet.
- Sprinkle sea salt on top immediately.
- Freeze for additional half an hour or until the chocolate is completely solid.
- Enjoy!
Notes
- * Use extra dates if you prefer sweeter
- *** To prevent certain chocolate from cracking, you can melt it along with 2 -3 tbsp nut butter or coconut oil. Make sure the chocolate cools down slightly before dipping the pumpkin balls in there.
Nutrition
Serving: 1g | Calories: 177kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 257mg | Fiber: 2g | Sugar: 12g