Pumpkin Spice Truffles
In honor of Halloween, this is the final recipe of fall. So delicious, and very easy to make. With only 6 ingredients, they won't break the bank this season either.
10 large dates, pitted (about 1 cup)
1/4 cup pumpkin puree
2 tsp vanilla extract
2 tbsp pb2
1 tsp pumpkin pie spice.
1/4 tsp sea salt
3 oz vegan chocolate
In a blender, or food processor, blend all of the ingredients together.
Use a spoon or a melon baller to place about 1 tbsp of the mixture on to a baking tray lined with parchment paper, use your fingers and the spoon to make them as close to a ball as possible. I know they are sticky right now, but getting your hands dirty is fun, right?
Place the truffles into the freezer for 40-60 minutes, until you can roll them into a ball without getting your hands all sticky.
Put them back in the freezer for another 20 minutes.
For the chocolate, I used 76%. Feel free to use anything less or more bitter, I just like that type of chocolate. You can either use the double boiler method, or a regular bowl to melt the chocolate. I used the microwave. I stir it every 30 seconds until it's creamy and there aren't anymore chocolate lumps.
Remove the truffles from the freezer and place them individually into the chocolate. Using a fork, roll the truffles around until they are evenly coated. Place them back on the baking tray.
Put them back in the freezer for 20 more minutes.
Remove, serve, and enjoy!!