Vegan, Paleo, Gluten/Dairy-Free, Keto option
Ingredients:
1 cup dates pitted, make into date paste
1 Tbsp organic cacao powder
1 Tbsp maple syrup or honey, or 2 Tbsp coconut sugar Or Keto Option: use Bocha Sweet (zero calories, zero glycemic, natural 1:1 swap with sugar)
1 Tbsp organic pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8th tsp ginger (if you like a little added spice)
1/2 tsp liquid vanilla
Pinch of sea salt
1/4 cup Enjoy Life dark chocolate chips (gluten, soy, dairy-free chips) Or I melt 2 Tbsp. pure cacao paste and 1 Tbsp cacao butter, and add my favorite sweetener.
Option:
Dust with a bit of cinnamon and or cacao powder, after you dip it in the melted chocolate before you place it in fridge.
Option:
For added crunch, roll in cacao nibs right before placing them in the refrigerator.
Instructions
Place the pitted dates into a food processor and process until it becomes date paste, which is a ball of mush.
Add the cacao powder, sweetener (honey, or maple syrup, or coconut sugar), pumpkin puree, and spices into the food processor and blend until well combined. Sometimes it helps to pulse it a bit.
Next, take out pieces and roll into 1 inch balls with your hands. The mixture might be sticky, so rubbing your hands with a little bit of coconut oil or cacao butter makes the rolling process much easier!
Melt the chocolate chips in a double broiler or on very low heat in a saucepan. It can burn easily, so watch it closely. Dunk the balls in or order to coat each of the balls with the chocolate, and place on a sheet of parchment paper.
Place the truffles in the refrigerator and let them harden (about 30-60 minutes.)
Serve Cold.
Buen Provecho!