Better-for-you Pumpkin Truffles
Who else has an insatiable 3PM sweet tooth? It can't just be me!
These little cuties truly taste like miniature pumpkin pie bites that have been dipped in dark chocolate and sprinkled with sea salt. The filling is made completely from plant-based whole food ingredients and no added sugar making them a better choice than some other easy to grab sweet treats.
Make these for yourself or for a holiday get-together and impress everyone with your truffles that will look and taste like they came from an expensive chocolatier!
PS - they are also gluten-free, vegan, dairy free, and nut free! :)
1 cup pumpkin purée (not pumpkin pie mix)
2 1/2 tsp homemade pumpkin spice* (you can purchase at the store or follow the homemade recipe below)
1/4 tsp salt
1 1/2 cup oats (gluten free if needed)
1/2 cup dark chocolate chips
Flaky sea salt, for finishing
Place a sheet of wax paper, parchment paper, or a silicone baking mat on a baking tray.
Place pumpkin purée, pumpkin spice, salt, dates and oats in a blender or food processor and blend on high until smooth consistency is achieved.
Working with a small amount of the mixture at a time, roll into a bite-sized ball and place on prepared baking sheet. Repeat with remaining mixture. (Rub fingers and palms with a couple drops of water if it sticks to them.) Should make about 48 little balls.
Place dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted. (Try to keep it warm while assembling truffles.)
Working with one truffle at a time, carefully dip in melted chocolate using two forks, letting the excess drip off by rocking it between forks. Place back onto baking sheet. Sprinkle a small amount of sea salt on top of dipped truffle before it dries and sets. Repeat with remaining balls.
Once all truffles have been coated, place them in freezer for 5-10 minutes (or refrigerator for 15-20 minutes) or until chocolate has hardened. Store in refrigerator until ready to eat or freeze in an airtight container.
*Homemade pumpkin pie spice: ¾ teaspoon cinnamon, ⅛ teaspoon allspice, ⅛ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves.
Compliments to Amy's Healthy Baking for the recipe inspiration!