Creamy sunflower seed butter, dates and pumpkin bites covered in melted chocolate.
Pumpkin recipe number TWO of the season! And I’ll probably have at least one or two more this year before Fall is over.
I will gladly admit to being one of those enthusiastic foodies who has eyes for only pumpkin flavored treats once Fall rolls around. Sure there are apples, pears and cranberries to be had. And I suppose I should make a few desserts that aren’t pumpkin this year …
And I will. I promise I will, but until then, you can enjoy creamy truffles packed with pumpkin, cinnamon, dates and sunflower seed butter. Every melt-in-your-mouth bite will remind you why pumpkin IS the best flavor of fall. And why covering something in chocolate is always a good idea.
The filling is decadently creamy, just lightly sweetened with dates and packed with cinnamon and pumpkin spice. I can only imagine how much better it is when wrapped in a sweet chocolate shell. I’m thinking that I need to try covering these truffles with my carob “chocolate chips” next time for a chocolate-free version. Until I make a chocolate free batch, though, I will gladly keep handing these out to my relatives. They just love their new taste-testing jobs. 
This dessert is easy enough to make on a weeknight, but delicious enough to bring to a special occasion to share with family and friends!
- 1 Cup sunflower seed butter
- ¼ Cup pumpkin puree
- 6 Medjool dates, pitted
- 1 Tablespoon melted coconut oil
- 1½ Teaspoon cinnamon
- 1 Teaspoon pumpkin pie spice
- Pinch of sea salt
- ½ Cup chocolate chips
- 2-3 Tablespoons melted coconut oil to thin
- Combine all of the ingredients for the truffles (excluding the coating) in a blender or food processor. I used a small NutriBullet, but any type of food processor or high speed blender will work fine.
- Blend until everything is mixed and smooth.
- Line a small baking sheet with parchment paper. Scoop a piece of the truffle mixture into your hands, roll it into a ball and set it on the tray. Repeat until all the mix is gone, about 16 truffles depending on the size.
- Put the tray in the freezer for at least 10 minutes or until the truffles are more firm.
- Melt the chocolate chips in a small glass bowl in the microwave for 1-2 minutes, stirring every 30 seconds. Stir in the coconut oil until it reaches your desired thinness. If the chocolate is too thick, it will be tougher to coat the truffles.
- Remove the truffles from the freezer. Drop one truffle in the chocolate and use a fork to roll until completely covered, then scoop the truffles out (with the fork so that excess chocolate can run off) and return to the tray.
- Repeat until all of the truffles are covered.
- Optional: Use a spoon to drizzle the truffles with extra chocolate and finish with a pinch of sea salt on top.
- Chill in the fridge or freezer until the chocolate is set.
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