Pumpkin Spice Truffles

I cannot get enough pumpkin spice! I love the warm cozy flavor of it. So, I’m determined to make as many things pumpkin spiced as I can i.e. these super easy dark chocolate pumpkin spice truffles.

The best part about these truffles…. they’re not loaded with refined sugar! But they’re still sweet to the taste.

Here’s what you’ll need:

  • Double boiler for melting the chocolate.
  • 1 bar of dark chocolate ( or use milk if you’re not a fan of the darkness).
  • 1/2 cup of cocoa powder
  • 3/4 cup of pumpkin puree
  • 5 medjool dates
  • 2tsp of ground cinnamon
  • 1tsp of ground ginger
  • 1/4 of ground nutmeg

Combine pumpkin puree, dates, and spices (not the cocoa powder-save for later) into a food processer and puree. Use a *table spoon to scoop out mixture onto a pan covered with payment paper and freeze them for about 20 minutes.

* don’t worry if they’re not perfectly sphereical. You can round them better when they’re frozen.

When the pumpkin spice balls are frozen, melt chocolate in a double broiler and set aside to dip the truffles in later.

Put the cocoa powder into a bowl and cover the truffles in. Then, roll them around in your hands to shape them better.

Once shaped, you can dip them in the melted chocolate and place them back on the parchment paper and put in the freezer for just a few minutes to harden the chocolate.

Voila! Congratulations, you now have simply delicious truffles.

I’ll definitly be making more of these lovely treats throughout this pumpkin spice season.

Happy October everyone!

~xoxo Juliana Marie

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