Superfood Spiced Autumn Truffles
Prep time:
Total time:
Yield: 12 truffles
- 8 pitted Medjool dates (about 4 oz), chopped (about ⅔ cup chopped, lightly packed)
- 4 tablespoons roasted unsalted sunflower seeds
- 2 tablespoons pumpkin puree (canned is fine; look for solid-pack pumpkin, not pumpkin pie filling)
- 1 tablespoon cocoa powder
- 1 tablespoon flaxseed meal
- 1 teaspoon vanilla
- 1 teaspoon coconut oil, melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- 1 pinch ground cloves
- 1 pinch salt
- Chopped nuts, such as walnuts, almonds, or pistachios
- Seeds, such as sunflower seeds or sesame seeds
- Unsweetened shredded coconut
- Cocoa powder
- Melted dark chocolate (if you want to dip the truffles)
- Pulse together all ingredients (except toppings) in a food processor until it comes together to form a ball.
- Scoop the dough into 1 tablespoon-sized truffles, roll into balls, and then coat in any topping(s) you like.
- Store the truffles in an airtight container up to 2 weeks in the fridge.
Flaxseed Meal: Flaxseed meal is just ground flaxseed; if you don’t have flaxseed meal on hand, you can grind your own.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/superfood-spiced-autumn-truffles/
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