Real Deal Pumpkin Truffles

 

 

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Written by: Joanne Beccarelli

Colorful foliage.

Cool autumn breezes.

Social gatherings.

Decadent treats.

These all mark the beginning of holiday fun for my family!

From Halloween all the way through the new year, a frenzy builds for party worthy, gift worthy indulgences. Yet, along with all that joy, decadence and fun also comes a certain amount of guilt.

But it doesn’t have to be that way!

Rather than feel guilty when you decide to indulge this season, stop buying treats that are laced with chemical flavorings, trans fats and preservatives and instead hand-make a batch of truffles reminiscent of peanut butter cups, but with a pumpkin spice twist and indulge without feeling bad (yes, it’s possible)!

Gluten-free, Vegan And Delicious

When making your own treats, each ingredient is important. They all add amazing flavor, allow you to control what goes in the batch along with them and offer ways to include nutritional benefits where you otherwise might not often get them. These real deal pumpkin truffles are gluten-free and vegan too!

  • Medjool Dates provide natural sweetness and tons of fiber, which helps to maintain healthy blood glucose and cholesterol levels. Dates are also rich in potassium, the trace mineral, copper, manganese, magnesium, B vitamins, iron, calcium and phosphorus.
  • Peanut Butter is not often considered a health food when it is a commercial brand because of the added sugar and transfat, but when fresh, natural peanut butter is used, it’s a different story. High in protein and vitamins E, A, B, magnesium, phosphorus, folate and zinc, peanut butter is a great addition to this particular recipe (and is what gives it that delicious Reese’s affect!). Any nut butter will work here (almond, cashew, etc.).
  • Pumpkin Puree that is pure (not a pre-made pie filling) is also high in fiber and is also packed with vitamins A, K, E and iron.
  • Almond Flour is also a good source of fiber, protein, vitamin E, magnesium, riboflavin and phosphorus.
  • Cocoa Powder contributes fiber, flavonoids that function as antioxidants to prevent inflammation, magnesium, iron, phosphorus to the whole mix.

Give this recipe a try this season and let us know how it goes! Got any other awesome recipes for this Holiday season? Share with us in the comments below!

Real Deal Pumpkin Truffles
 
Author:
Serves: Makes approximately 12-16 truffles
Ingredients
  • For truffles
  • 4 dates, chopped
  • ½ cup natural smooth peanut butter
  • 2 tbsp pumpkin puree or natural pumpkin butter
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp almond flour
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • For Coatings
  • 1 12 ounce bar of dark chocolate, chopped
  • 3 tbsp of cocoa powder, set aside in a small bowl
Instructions
  1. Pit and roughly chop dates. Using a food processor, process into fine pieces.
  2. Add remaining ingredients and process until combined and finely chopped. Mixture should be very sticky.
  3. Using 1 teaspoon of mixture at a time, hand roll into balls and place on parchment lined sheet. Place in freezer for 15 minutes.
  4. Rough chop bar of unsweetened dark chocolate, then melt slowly in a double boiler.
  5. Using toothpicks or a small fork, dip half of the truffles, one at a time in the melted chocolate and place back on parchment paper.
  6. For remaining truffles, roll one at a time in cocoa powder and place back on parchment.
  7. Freeze for 10 minutes or until hardened. Store separately in a small plastic bag until ready to serve.
Notes
Note: Use remaining melted chocolate to double dip truffles, or make a quick homemade chocolate bar. Pour on parchment paper and sprinkle with chopped nuts and/or diced dried blueberries, cherries. Set aside to harden

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Joanne Beccarelli
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Joanne Beccarelli

Holistic Health Coach, Juicing Junkie and Writer at GLAD for Health
Joanne Beccarelli is a holistic health coach, juicing junkie, writer, soon to be cookbook author and recovered emotional eater. Inspired by many great voices in the health-thru-food revolution, Joanne found her way out of hiding in shame (losing almost 100 lbs in the process) and stepped away from the corporate world. She now dedicates every day to helping others who are overwhelmed, overworked, and overstressed, find awareness, fulfilment and better health.

Joanne has a Certificate in Plant Based Nutrition from eCornell/T. Colin Campbell Foundation, and became a Certified Health Coach through the Institute of Integrative Nutrition. She is also a member of American Association of Drugless Practitioners (AADP), and the International Association of Health Coaches (IAHC).
Joanne Beccarelli
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