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Pumpkin Cheesecake Truffles
Yummy pumpkin cheesecake truffles with a rich dairy-free filling dipped in dark chocolate. Healthier Halloween candy or easy bite-sized fall dessert!
Ingredients
- ½ cup (120g) pumpkin purée
- 8 oz (200g) vegan cream cheese
- ¼ cup (65g) Natural SunButter
- ½ cup (100g or about 6) pitted medjool dates
- 6 tbsp (45g) coconut flour
- 2 tsp pumpkin pie spice
- 1 cup (180g) dark chocolate chips
Instructions
- In a food processor combine dates, pumpkin, cream cheese, and SunButter.
- Process until dates are completely broke down and mixture is smooth.
- Add the flour and spice.
- Process again until well combined.
- Scoop or roll into balls. Freeze for 1-2 hours.
- Melt the dark chocolate chips.
- Dip/coat each ball in dark chocolate, and refrigerate until chocolate is set.
- Enjoy! Keep leftovers in the fridge.
Video
Notes
*You could also try greek yogurt here, but you may need a little more flour. **Soak and drain if they are very hard.
| Nutrition: (Serving Size — 1 truffle) | |||
| Calories: 128 | Fat: 10g | Sugar: 5g | Saturated Fat: 5g |
| Protein: 2g | Fiber: 3g | Sodium: 37mg | Carbohydrates: 10g |
