Pumpkin Spiced Coconut + Cashew Vegan Truffles

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Sometimes just a little seasonal stereotype simply tastes so proper. These pumpkin spiced vegan truffles from cookbook writer and clear cooking guru, Pamela Salzman, are the last word October snack. They’re full of protein, wholesome fat and all of the pumpkin spice you secretly need with out the refined sugar that’s often in tow.

If we’re going to dabble in ‘primary’ territory, you wager it’s going to be with one thing uber-clean and crazy-delicious. Whip these up this weekend; you received’t be disenchanted…

Pumpkin-Spiced Vegan Truffles
makes 22 truffles

Substances:

half of cup uncooked cashew butter or uncooked almond butter (the smoother, the higher)
6 pitted dates
1/eight tsp pure vanilla extract
¼ cup pumpkin puree (not pumpkin pie filling)
1 Tbsp pumpkin pie spice*
2 Tbsp coconut butter or unrefined virgin coconut oil
2 Tbsp coconut flour
1/eight tsp sea salt

For the chocolate coating:
½ cup good high quality chocolate chips, ideally darkish, however no matter you favor
½ Tbsp unrefined virgin coconut oil or unsalted butter
graham cracker crumbs or pumpkin seeds for garnish, non-compulsory

*To make your personal pumpkin spice:
2 tsp floor cinnamon
½ tsp floor ginger
¼ tsp floor nutmeg
¼ tsp floor cloves or allspice

Instructions:

Place the cashew butter, dates, vanilla, pumpkin, coconut butter (or oil), coconut flour and salt in a meals processor and mix till every little thing comes collectively in a thick paste.

Place the truffle combination right into a container and refrigerate or freeze till firmer.

Line a small baking sheet or plate with parchment or wax paper.

Scoop small quantities of the truffle combination and roll into little balls. I like to make use of a melon baller for this.

Place again into the fridge or freezer whilst you make the chocolate coating.

In a double boiler, soften the chocolate chips and coconut oil collectively and whisk to mix.

Take away the truffles from the fridge. One by one, place a truffle ball on the tines of a fork over the bowl of melted chocolate and spoon chocolate over the ball till utterly coated. Permit extra to drip again into bowl.

Return to baking sheet/plate and repeat with all of the balls.

Repeat for a double layer of chocolate or drizzle extra on for an ornamental end. Earlier than chocolate units, sprinkle with graham cracker crumbs or pumpkin seeds, if desired. Refrigerate till agency and retailer in fridge.

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