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Rich, decadent, little bites of autumnal glory, these pumpkin-stuffed chocolates are just the treat to satisfy your sweet tooth. With no dairy, soy, sugar or sweeteners, this is a treat that will please your tastebuds and your body.
Prep Time: 00:05
Cook Time: 00:05
1 can organic pumpkin (not pie filling)
1 cup raw, soaked cashews*
12 pitted dates
1/4 cup nut or coconut butter
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon butter extract
1 cup dark chocolate chunks, chips, or chopped bar
1/2 teaspoon coconut oil
optional garnishes: sea salt, cinnamon, chopped nuts
1In a food processor or blender, combine pumpkin, cashews, dates, nut butter, spices, salt, and extracts.
2Pulse until smooth or desired texture.
3Scoop truffles into one-inch balls and arrange on a parchment-lined baking sheet, tray, or pan. Freeze for an hour or until firm.
4To prepare the chocolate ganache, melt chocolate chips/chunks with coconut oil in the microwave or double boiler if you're fancy. If using the microwave, heat in 30 second increments, stirring every 30 seconds.
5Dip one frozen truffle into the melted chocolate. Coat it and set it on the parchment-lined tray. If you want to garnish your truffles, now is the time to do it while the chocolate is still wet. Once it dries it is game over.
6Coat all of the chocolates. Return them back into the fridge to set.
7Store in an airtight container in the fridge for 10-14 days or 2 months in the freezer.
*At least a few hours before (I usually do the night before), place the raw cashews in a medium bowl. Cover with water. Allow the cashews to sit in the water. Drain and rinse them before using.
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