One of the many amazing things about starting a blog is without a doubt the wonderful community we’re lucky to become a part of. The connections we have the chance to make are probably one of the biggest perks of blogging. It’s been a real privilege for me these past few months to be able to “meet” people (even if only virtually) who share my passion for food and healthy living. Blogging has opened my world to some amazing and talented people and I feel blessed that I can connect with them and be inspired by them every day.
I’ve only been blogging for three months, so I must say I was thrilled when Alexandra from Occasionally Eggs reached out to me and asked if I would accept to do a guest post on her blog. I met Alexandra through Instagram, and quickly noticed that her delicious recipes and food philosophy were very similar to mine. We’re both inspired by the seasons and we like to cook with ingredients in their purest, more natural form.
I’m honoured and excited to share this recipe today as part of a guest posts series on Alexandra’s blog.
I don’t know about you, but I’ve been endlessly inspired by Fall lately. The beauty of this season, the colours, and the abundance of gorgeous produce sparkle all kinds of recipe ideas in my mind. I’ve been dreaming of pumpkin spice everything these days, so the idea for these pumpkin spice truffles came about quite naturally.
These cuties are seriously delicious, and dare I say, healthy. They have the perfect melt-in-your-mouth creamy texture you’re looking for in a truffle, paired with the heavenly taste of a pumpkin pie. They are sugar-free, only sweetened with the natural sugars contained in dates. They’re made with cashews that have been previously soaked to release their enzyme inhibitors, for optimal digestion and nutrition. The cashews give an extra creamy texture to the filling while boosting each bite with healthy fats and protein.
I hope you enjoy these little bites of heaven as much as I did. They make a perfect guilt-less treat for Halloween. The kids will love them too!
Notes on the recipe: As suggested in this post, I recommend making your own pumpkin puree if you can. It’s super easy and so much fresher at this time of year. And the great thing is you can use leftovers in all sorts of delicious fall treats throughout the season (pancakes, muffins, bread, pie, waffles, smoothies, desserts, etc!). If you do end up using canned pumpkin puree, I recommend buying one that is organic and BPA-free if possible.
As for the chocolate, I would suggest going with 70% or higher, ideally from fair-trade organic sources. A darker chocolate helps to balance the sweetness of the filling. Of course, the higher the quality, the better the truffles!
These truffles are vegan and gluten-free. This recipe is also featured on Occasionally Eggs.
Pumpkin Spice Chocolate Truffles (Vegan)
- 1 cup raw cashews soaked for 2-4 hours and then rinsed well
- 10 large Medjool dates pitted and chopped (if your dates are not soft enough, soak in water for about 10 minutes to soften)
- ¾ cup pumpkin puree*
- ½ tsp pure vanilla extract
- 1 tsp ground cinnamon + more for sprinkling
- ½ tsp allspice
- ½ tsp nutmeg
- 1/8 tsp ginger powder
- A big pinch of sea salt
- 100 g. quality dark chocolate chopped - I used 80% cacao (about 3/4 cup chopped)
- 1 tbsp coconut oil
For the filling
- Place soaked cashews in your food processor and blend for a few minutes, until you get a creamy consistency. Add chopped dates and blend again. Then add pumpkin puree, vanilla extract, cinnamon, allspice, nutmeg, ginger and a good pinch of sea salt. Blend until all the ingredients are well combined and you get a creamy paste (it might take a few minutes).
- Transfer the mixture into a small bowl and place in the freezer for 30-45 minutes, or until very firm.
- When the paste has firmed up, take it out of the freezer. Scoop out mixture using a ½ teaspoon and place onto a baking sheet lined with parchment paper. If you are able to shape balls by rolling the mixture between your hands, do so. If it’s still too sticky and soft at this point, that’s ok. Simply form little mounds and set the tray back in the freezer for another 30 minutes, or until the mounds are firm enough to roll.
For the chocolate
Place a double boiler (or a stainless bowl placed over a pot of water) on low heat and bring to a simmer. Add the coconut oil and chopped chocolate and whisk. Let melt slowly until you have a thin chocolate sauce.
Remove the tray from the freezer. Roll each mound between your palms to form little balls.
Using two forks, dip each ball in the melted chocolate, until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off.
Gently place each truffle back on the parchment lined sheet. Set the tray back in the refrigerator for about 10 minutes, or until the chocolate has firmed up. Dust with extra cinnamon before serving. Store in the refrigerator.
*To make pumpkin puree, slice a pumpkin in half, remove seeds, and place the two halves cut side down in a baking dish or baking sheet. Bake for 30 to 50 minutes at 400F (cooking time will vary depending on the size of your pumpkin), or until the flesh is really soft. Scrape flesh and place in your food processor or blender. Pulse until you get a smooth puree.
“The smallest act of kindness is worth more than the grandest intention.”
More seasonal sweet treats: