Superfood Spiced Autumn Truffles
Prep time: 
Total time: 
Yield: 12 truffles
 
Ingredients
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
Topping Ideas:
  • 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)
Instructions
  1. Pulse together all ingredients (except toppings) in a food processor until it comes together to form a ball.
  2. Scoop the dough into 1 tablespoon-sized truffles, roll into balls, and then coat in any topping(s) you like.
  3. Store the truffles in an airtight container up to 2 weeks in the fridge.
Notes
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/