pumpkin spice truffles
It's Halloween! What do the people want? Pumpkin and Chocolate.
So, here we go again. You may be a little sick of the pumpkin overload but you still have one more entire month of this. So, embrace it.
I went into Trader Joe's the other day and it is like a pumpkin patch exploded in there. Pumpkin Cereal. Pumpkin Crackers. Pumpkin waffle mix. Pumpkin Displays. Pumpkin Candy Bars. Pumpkin Bread. Pumpkin Ice Cream. Pumpkin gummy bears. It was very intense. I left feeling pretty annoyed by the orange overload. But, then I realized that the pumpkin is the only fruit or vegetable that gets this much hype. And so I decided to stick on team pumpkin. All year long we are constantly bombarded with advertisements for cheese burgers, french fries, milkshakes, soda, chicken fingers, chocolate candies, energy drinks and we think nothing of it. It's completely normal to us. But, as soon as people become obsessed with something healthy like pumpkin or kale or kombucha, its proponents are seen as basic and annoying. I for one think that it's kind of bullshit. I've found that most people think my lack of consumption of junk food and overhaul of veggies is kind of weird. Yes, I drink massive dark green smoothies that look pretty disgusting, I brush my teeth with activated charcoal, I swish coconut oil in my mouth, I don't wear typical deodorant, I don't take medicine and I don't eat any animal products. I've been told that it's not "normal". Well, what is normal? These days, it's typical to have heart disease, diabetes, inflammation, obesity, constipation, headaches, poor sleeping habits and food addictions. If this is normal, I want to be weird! I am celebrating my weirdness and I'm owning it.
Now, back to the pumpkin.
I N G R E D I E N T S
3/4 cup of raw cashews, soaked for at least an hour
1 cup of medjool dates, cup in half
3/4 cup of pumpkin puree (check the label, should be only pumpkin. no added ingredients)
2 tablespoons of almond butter
1 teaspoon of pumpkin pie space
1 teaspoon of maple syrup
1/4 teaspoon of pink Himalayan salt
3/4 cup of dark chocolate chips
R E C I P E
In a food processor, blend the cashews and almond butter for thirty seconds until creamy.
Next, add the dates and blend again. The mixture will become thick and sticky. You may need to occasionally stop blending to break up the mixture. Add in the pumpkin puree and blend again until very creamy.
Add the pumpkin pie spice, maple syrup and salt to the food processor and mix again.
Lay a piece of parchment paper over a baking sheet that will fit inside your freezer. (important to check!) Spoon the mixture onto the paper and spread it out evenly. This will help it to cool and harden faster. Leave it in the freezer for at least an hour. Once it is firm, use a teaspoon to scoop the filling and mold it into little balls- they don't need to be perfect. Put them on a new piece of parchment paper on the baking sheet and back into the freezer for another 30 minutes until they harden. Next, roll them between your hands to make small spheres.
Melt the chocolate by using a double boiler or in short increments in the microwave. Place the pumpkin ball on top a fork and use a small spatula to paint the melted chocolate on top. Place the chocolate covered truffle back on the parchment paper covered baking sheet. Once all the truffles are covered, sprinkle some pumpkin pie spice on top and let sit in the freezer for another 30 minutes to harden.
Store in an air tight container in either the fridge or freezer.