No Bake Healthy Pumpkin Spice Truffles

• Vegan
• Gluten free

• Produce

  • 12 Medjool dates, pitted
  • 1/4 cup Pumpkin puree

• Refrigerated

  • 5 tbsp Almond milk

• Condiments

  • 1/4 cup Almond butter
  • 1/4 cup Coconut butter
  • 1 tbsp Maple syrup

• Pasta & Grains

  • 1/4 cup Quinoa flakes

• Baking & Spices

  • 3/8 cup Coconut flour
  • 1 1/2 tsp Pumpkin spice

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on simplyquinoa.com

Ingredients

• for the truffles:
• 12 medjool dates, pitted
• ¼ cup almond butter (or nut butter of choice)
• ¼ cup pumpkin puree
• ¼ cup + 2 tablespoons coconut flour
• ¼ cup quinoa flakes (or quick cooking oats)
• 1½ teaspoon pumpkin spice
• 1 tablespoon coconut oil
• for the icing
• ¼ cup coconut butter
• 1 tablespoon maple syrup
• 1 tablespoon coconut oil
• 5 - 6 tablespoons almond milk

Directions

• Add all the truffles ingredients to the bowl of a food processor. Process on high until crumbly and sticky. Roll about 1 tablespoon of dough between your hands to form little balls. Set them on a plate and repeat until no dough remains.
• Pop the truffles in the fridge while you make the icing.
• Melt the coconut butter in a small saucepan over low heat. Whisk in coconut oil and maple syrup. Slowly pour in the almond milk, continuing to whisk until smooth.
• Drizzle the icing over the balls (or dunk the balls into the icing). Sprinkle with some pumpkin spice if desired.
• Place back on a plate in the fridge to let the icing set, about 10 - 20 minutes.

Nutrition