These Pumpkin Spice Chocolate Truffles are the slightest seasonal variation of my No-Bake Mocha Bars.
I’ve made these at least three times over the last couple of weeks, and they keep disappearing! So simple and so very good, and perfect for any holiday gathering. : )
Have you started to think about your gift list yet?
My new book is perfect for everyone who likes to eat good food!
Share the gift of delicious plant-based meals with your favorite people, and help them feel their very best in 2023!
Order The Plant-Based for Life Cookbook (Deliciously Simple Recipes to Nourish, Comfort, Energize and Renew) now through either Amazon or Barnes and Noble!!
PUMPKIN SPICE CHOCOLATE TRUFFLES
2 cups raw walnuts
2 cups pitted dates
1/2 cup unsweetened cocoa or cacao powder
3 tablespoons prepared espresso (about 1 shot)
1 teaspoon pure vanilla extract
1 1/2 tablespoons pumpkin pie spice
Line a baking sheet with either parchment paper or a silicone baking mat. Set aside.
Place the walnuts in large bowl of a food processor fitted with the metal blade. Process until ground to a fine powder.
Add dates, cocoa powder, espresso, and vanilla. Process until the mixture holds together well, which can take a few minutes. (If needed, and depending upon the moisture level of the dates, you may want to add one additional tablespoon of espresso or water.) Once blended well, remove bowl and blade from the base.
Scoop out small amounts of the truffle mixture, and roll into balls, around 3/4 of an inch in size. Place truffles on prepared baking sheet. Repeat with remainder of the truffle batter.
Place pumpkin pie spice in a small dish. Roll each truffle gently over the spice mixture, so that each truffle becomes very lightly, but evenly, dusted. Refrigerate for at least one hour.
Serve chilled. Store leftover truffles in refrigerator.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen