Raw Pumpkin Truffles

I have a bit of a sweet tooth, but I don't enjoy all the added sugars and ingredients that come with the indulgence. I recently attended a raw dessert cooking class by the owner of Pattycake Bakery and fell in love with the simplicity of the ingredients and the intense flavor of the desserts. Since then, I have enjoyed playing around with different flavors and raw ingredients for some pretty yummy treats that satisfy any sweet tooth; and they provide a good source of protein from the use of nuts, added bonus!

Fall is around the corner, and my favorite flavor in fall is by no surprise, pumpkin! I'm talking pumpkin soup, pumpkin coffee, pumpkin yogurt, pumpkin ice cream; you name it, if it contains pumpkin you will probably see me eating it. The following recipe has combined my love for pumpkin into a raw dessert bursting with natural sweetness from dried dates and pumpkin puree that will have any pumpkin lover licking their lips.

Raw Pumpkin Truffle Recipe
24 dried pitted dates, halved
heaping 1/2 c of raw organic cashews
1 tbsp coconut oil
1 tbsp pumpkin puree
3/4 tbsp pumpkin pie spice
1/2 tbsp cinnamon

1. Combine dates and cashews into a food processor until they are chopped into small pieces.
2. Add the coconut oil, pumpkin puree, and spices and blend again until combined. (You should be able to manipulate the "dough" into small compact balls; if too crumbly you can add water and blend)
3. Scoop about a tbsp of the "dough" and roll into a small ball; refrigerate and hold for up to a month. Voila!

** For those of you who don't like cloves and crave less spice and more pumpkin flavor; you can eliminate pumpkin pie spice and the 1tbsp of coconut oil and add an extra 1tbsp pumpkin puree, a pinch of nutmeg, and a pinch of ginger**